Soy Braised Duck
|Duckling||4 1⁄2 Pound, cleaned thoroughly (1 Duckling, 2 Kilogram, With Or Without Giblet)|
|Gravy||2 Pint (1.2 Liters, Master)|
|Stock/Water||1 Pint (600 Milliliter)|
|Spring onion||4 , each tied into a knot|
|Ginger root pieces||4 (Fresh, Unpeeled)|
|Sichuan peppercorns||1 Tablespoon|
|Shao hsing rice wine/Brandy||5 Tablespoon|
|Light soy sauce||3 Tablespoon|
|Rock candy/Crystal sugar||4 Ounce (125 Gram)|
|For basic stock|
|Chicken pieces||2 3⁄4 Pound (1 1/4 Kilogram, Excluding Breast Meat)|
|Pork spareribs||2 3⁄4 Pound (1 1/4 Kilogram)|
|Water||12 Pint (7 Liters)|
|Ginger root pieces||4 Large, crushed (Unpeeled)|
|Spring onions||4 , each tied into a knot|
|Chinese rice wine/Dry sherry||4 Tablespoon|
|For master gravy|
|Beef shin||1 1⁄2 Pound, cut into 2-3 long strips (750 Gram)|
|Spring onions||3 , each tied into a knot|
|Ginger root pieces||4 (Unpeeled)|
|Chinese spirit/Brandy||4 Tablespoon|
|Light soy sauce||4 Tablespoon|
|Dark soy sauce||3 Tablespoon|
|Five spice powder||1 Tablespoon|
|Stock||2 1⁄2 Pint (1 1/2 Liter, Basic Variety)|
Basic Stock : 1) Trim off the excess fat from the chicken pieces and pork spare-ribs.
2) In a large pot, place the chicken and pork with the cold water, ginger and spring onions.
3) Bring to a boil and skim off the surface scum.
4) Then simmer, uncovered over a low heat for at least 2-3 hours, until the liquid is reduced by about 1/3.
5) Strain the stock, discard the chicken and pork pieces, ginger and spring onions.
6) Stir in the wine, return to a boil and simmer for 2-3 minutes. Stock is ready for use.
7) Master Gravy : In a pot, place the beef with the spring onions, ginger, brandy and basic stock.
8) Bring to a boil, skim off the surface scum, simmer, covered over a low heat for 20-25 minutes.
9) Stir in the salt, soy sauces, spice and sugar, return to a boil, then simmer, covered for another 25-30 minutes.
10) Remove the beef, allow to cool and thinly slice the beef across the grain and serve.
11) Strain the 'gravy', allow to cool and then refrigerate and used later as a 'Master Gravy'.
12) Soy Braised Duck : In a pot, blanch the duck in boiling water, remove and rinse in cold water.
13) Pat dry the duck with kitchen paper and rub the cavity with salt.
14) Bring the 'Master Gravy' with stock or water to a boil, add the duck (with giblets, if using), spring onion knots, ginger, spices, wine, soy sauce and sugar.
15) Bring to a boil, then simmer, covered over a low heat for 45-50 minutes.
16) Allow the duck to cool in the liquid for 2-3 hours or longer.
17) Remove the duck, drain, then chop the meat into small bite-sized pieces.
18) Strain the gravy, reserve spoon about 2-3 tablespoons for the duck and refrigerate the rest when cool for future use.
19) Arrange the duck on a platter, spoon over about 2-3 tablespoons gravy and serve the Soy Braised Duck immediately.