Crispy Duck With Five Spices
|Soy sauce||2 Tablespoon|
|Brown sugar||1 Tablespoon|
|Five spice powder||2 Teaspoon|
|Salted black beans||1 Tablespoon|
|All-purpose flour||1 Tablespoon|
|Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
|Chutney||1⁄2 Cup (8 tbs) (For Serving)|
Place the duck in a large saucepan and add 1 1/2 pints (3/4 litre/33/4 cups) water, soy sauce, star anise, salt, and brown sugar.
Bring to the boil and simmer until tender, about 2 hours.
Drain the duck well and dry with absorbent kitchen paper.
Mix the five-spice powder with the beans and sherry and mash very thoroughly.
Place 1 teaspoon of the mixture inside the duck and rub the rest over the outside.
Sift the flours together and pat on to the outside of the duck.
Deep fry the duck in hot oil until golden and crisp.
Drain well on kitchen paper.
Chop into eighths through the bones and serve warm with fruit chutney.