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- 30.00ml - oil
- 8.00 - duck portions on the bone (thighs or breasts are recommended, although we used drumsticks)
- 2.00 - onions, chopped
- 6.00 - garlic cloves, peeled and thinly sliced
- 2.00 - thumb-size pieces of fresh ginger, peeled, sliced and julienned
- 1.00bunch - spring onions, cut into 2cm pieces
- 10.00ml - brown sugar
- 500.00ml - chicken stock
- 125.00ml - rice wine
- 3.00 - whole star anise
- 2.00pinch - salt and freshly ground black pepper, to taste
- 1.00pinch - fresh coriander, for garnishing
1. Preheat the oven. Heat a heavy-based saucepan and fry the duck pieces (skin side down) over a high heat until golden brown. Occasionally drain off the fat and return the saucepan to the plate: this will prevent the dish from becoming too fatty. Remove the duck portions from the saucepan and drain them on pieces of kitchen towel. Set them aside. Fry the onions in the same saucepan over a moderate heat until soft and shiny ? it is not necessary to add extra oil.
2. Add the garlic to the onions, followed by the ginger, and fry for a minute or two. Add the spring onions and fry until soft.
3. Add the brown sugar, chicken stock, rice wine and star anise and season with salt and freshly ground black pepper. Bring the mixture to the boil and reduce the heat. Allow to simmer for a minute or two and then return the duck to the saucepan. Cover with the lid and place the saucepan in the oven for 1 hour.
4. Remove from the oven. The duck will be done and tender,
without falling off the bone. Remove as much fat as possible
from the surface of the sauce if you are going to serve it
immediately. However, for best results, leave it in the fridge
overnight and remove the congealed fat the next day before
heating and serving the duck with basmati rice. Garnish with
fresh coriander before serving.
Tip: The easiest way to julienne ginger is to peel the root and cut it into a rectangle, then cut the root into thin slices and cut each slice into julienne strips.
