Stewed Duck in Shaoxing Wine

Ingredients
1no (1.5kg) duck
25g old ginger
25g black pepper corns, crushed
200ml Shaoxing wine, add in later
1800ml water

Spices
15 Dang Gui
15g star anise
10 cloves
1 piece dried tangerine peel
15g Szechuan pepper
1 no Chao Guo

Seasoning
75g rock sugar
1/2 tbspp monosodium glutamate
300ml light soy sauce

Method
1. Rinse and clean the duck, then blanch into boiling water for a moment. Remove and Keep aside.
2. Bring the water, spices and seasoning to a boil. Cook over a low heat for about 20 mins.
3. Place the duck into the stock carefully. Covered, bring back to boil and reduce heat to low. Continue to stew for further 1 hr or until the flavour has been absorbed and the duck meat is tender. Remove from heat and cut into pieces.

Braised Duck with Spices

Ingredients
1no duck
20g chopped garlic
2 tbsp salted bean paste
900-1000ml water

Spices
1 tbsp coriander powder
1 tsp cinnamon powder
1/2 tsp grounded nutmeg
1 1/2 tsp pepper
1/2 tsp grounded fennel seed

Seasoning
3 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp sugar
1/4 tsp monosodium glutamate
1/4 tsp salt

Method
1. Mix well spices and seasoning. Keep aside.
2. Rinse duck and cut into half. Rub spices mixtures all over the duck inside and outside, marinate for 30 mins.
3. Heat up 4 tbsp oil to gragrant chopped garlic and salted bean paste. Add in marinated duck, stir fry carefully for a while. Pour in water and bring to boil. Cover and simmer over a low heat for approx 1 hr or until the flavour has been absorbed and the duck meat are tender or the gravy is thickened.
4. Remove the duck and cut into convenient pieces, dish out. Pour gravy over the duck pieces. Serve hot.