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Ingredients
- 1 x duck (2.2kg)
- 20 gm danggui
- 20 gm cinnamon stick
- 20 gm star anise
- 20 gm dry ginger slices
- 10 gm pandan leaves
- 300 gm rock sugar
- 600 gm coarse salt
- 5 kg water
Directions
- MethodCLEAN the duck and blanch it in warm water for 2 min. Remove the duck from the warm water and set aside.
- Put the Chinese herbs together with pandan leaves, rock sugar, coarse salt and water into a pot. Bring the mix to a boil and let it simmer for at least another 45 min.
- Then hang the duck in the stock, submerging it for about 45 min.
- When the duck is cooked, remove it from the pot and cut into thin slices about 40mm in width.
- Serve the duck with chopped red chillies and garlic mixed with vinegar.
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