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1 duck, eviscerated, rinsed in cool water and dried
1 Tablespoon coarse salt
1/2 teaspoon five-spice powder
1 slab Chinese brown sugar, about three tablesppons worth
1/2 cup mushroom soy sauce
2 knobs fresh ginger
1 Tablespoon sesame oil
1. Cut duck into four pieces and rub each of them with salt and then with five-spice powder. Set aside for an hour.
2. Heat wok and keep it on a low light, then add sugar and melt it before adding soy sauce and ginger. Stir in duck pieces, then add five cups cool water, cover and simmer one hour turning duck pieces every fifteen minutes.
3. Remove the cover, add the sesame oil, and turn duck pieces two or three times in the remaining liquid. Then simmer until most of the liquid has evaporated, about half an hour or longer. Duck pieces should be soft and just barely clinging to the bone.
4. Cut duck into two-inch pieces and serve hot, warm, or cool.