Shang Palace

Ingredients

• 3kg duck
• 50g five spice powder
• 30ml Mei Kwei Lu Chinese wine
• 60ml Shao Xing Chinese wine
• 60g salt
• 120g sugar
• 60ml light soya sauce
• 10ml dark soya sauce
• 20g potato starch
• 500g pack choi
• 4 litres soya oil

Method

1. Clean the duck and remove the internal organs, head and wings.
2. Boil for a few minutes to remove fat and blood, then drain.
3. Brush with dark soya sauce.
4. Deep fry the duck in the soya oil until golden brown.
5. Put 50g of sugar in a wok and cook until it caramelises. Add the Chinese wines and simmer until reduced to half.
6. Add the seasoning: 60g salt, 70g sugar, 60ml light soya sauce to the mixture.
7. Place duck in the wok and add enough water to cover. Simmer for 2 hours until very soft. Remove the duck and take all the meat off the bones.
8. Reduce the remaining liquid used to simmer the duck and thicken with potato starch dissolved in a little water. Season to taste.
9. Boil the pak choi in salted water for 1 minute and drain.
10. To serve, pour the sauce over the duck meat and garnish with the pak choi.

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