Braised Duck

Rinse the duck inside and out and thoroughly pat dry. Remove the tail. Coast it with 2 tbsp soy sauce and rub thoroughly.

Heat 4 cups vegetable oil in a wok over medium heat, and lower the duck into the wok breast side down when the oil temp reached 2350°F-400°F/180°C-200°C, and let the skin brown and crisp up slightly. Spoon the oil over the parts of the duck that aren’t touching the oil. Drain the oil and set aside.

In a wok or large pot over medium heat, add a tbsp of the oil, and cook the ginger, green onion, and star anise for about 1 minute. Stir in the sugar until it’s melted. Add cooking wine, soy sauce, five spice powder, white pepper, water and the duck. The liquid should come up about halfway up the duck. Bring the liquid to a boil and reduce heat to low. Simmer for 30 minutes, flipping the bird every 15 minutes to make sure it cooks evenly. Carefully lift the duck out and drain all the liquid from the cavity.

Cut the duck in half, and slice the meat for 1 inch thick each. You can serve it just like that, or with some of the sauce leftover in the wok.

Enjoy!