Braised Duck In Wine Sauce

Ingredients:
½ a duck (800g)
1.2 litres water
150 ml Sao Hsing Hua Tiau Chiew

Seasoning A:
1 tsp salt
½ tsp pepper

Seasoning B:
5 tbsp light soy sauce
1 tsp salt
1 tbsp sesame oil
120g rock sugar

Spice Ingredients:
3cm light piece ginger (smashed)
3 star anise (八角)
4 clove (丁香)
6 dried red dates (红枣)
3 pips garlic with skin on
3 stalks spring onion
1 tsp white pepper corns (lightly smashed) (白胡椒)
5 dried chillies
2.5cm galangal (slice thickly) (兰姜)

Thickening (mix):
2 tbsp conrnflour
2 tbsp water

Method:

1. Blanch the duck in boiling water for 4 – 5 minutes. Remove and pat dry completely.
2. Marinate duck with seasoning A and leave aside.
3. Put spice ingredients in a small muslin bag and cook in the water. Bring to a boil.
4. Add seasoning B into spice stock. Put in the duck and cook over a gentle low heat for 50 – 60 minutes or until duck is tender. (Make sure the duck is immersed in the stock.) Pour in Shao Hsing Hua Tiau Chiew and cook to a boil.
5. Dish out and chop the duck into bite-sized pieces, Thicken the gravy stock. When serving the duck pour the sauce over.

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