Braised Duck Recipe

Ingredients :
2 kg 5 tablespoons 5 tablespoons 1 1/2 tablespoons 2 tablespoons 1/4 cup 5 1/2 tablespoons 2 slices 2 1 teaspoon 2 teaspoons 1 teaspoon	Duckling Red fermented rice Sugar Cornflour Rice wine or sherry Soy sauce Crystal sugar, crushed Ginger root Spring onions (scallions) Salt Chinese cinnamon bark Fennel seeds
Method : Clean the duck thoroughly. Place it in a large pot with its back facing upwards. Add enough water to cover it, then add red fermented rice, soy sauce, salt, rice wine or sherry, crystal sugar, cinnamon bark, fennel seeds, spring onions and ginger root. Bring it to a rapid boil and keep the heat fairly high for 1 hour, turn the duck over and simmer gently for 1/2 hour. Take it out to cool. Leave about half the juice in the pan. Add sugar and when it is dissolved, strain through a sieve to get rid of the spices. Mix the cornflour with a little cold water to thicken the gravy, then leave to cool. Chop the duck into small pieces, pour the gravy over it and serve. Note : Braised duck could be served cold as a starter, or hot as a main dish.