Crispy Aromatic Duck

Ingredients

• 1 whole duck, about 2.2 kg
• 3.2 litres water
• 16 tbsp dark soy sauce, about 240 ml
• 6 tbsp light soy sauce, about 90 ml
• 6 tbsp sugar, about 75 g
• 12 garlic cloves
• 9 spring onions, optional
• 100 g fresh ginger, cut into large pieces
• 2 pieces cassia bark
• 10–12 star anise
• 16–20 cloves
• 2½ tsp fennel seeds
• 3–4 pieces dried orange peel, optional
• 8 tsp garlic powder, about 2½ tbsp
• 3 tsp sand ginger powder, optional
• 3½ tsp white pepper
• 3 tsp salt
• Chinese pancakes, cucumber, spring onion and hoisin sauce, to serve, optional

Method

1. Build the aromatic broth. Put the water, dark soy, light soy, sugar, garlic, spring onions if using, ginger, cassia bark, star anise, cloves, fennel seeds, dried orange peel if using, garlic powder, sand ginger if using, white pepper and salt into a large pot.
2. Bring the broth to a boil, then reduce the heat and simmer for 15–20 minutes. It should smell fragrant, savoury and slightly sweet.
3. Add the whole duck to the pot. Keep it at a gentle simmer, not a hard boil. Turn the duck occasionally if it is not fully submerged.
4. Braise for 90–110 minutes, until a chopstick slides through easily and the meat is starting to loosen from the bone.
5. Carefully lift the duck out of the broth and let it drain on a rack or tray. If you want extra crispy shredded bits, pull away a little loose meat and save it for crisping later.
6. Dry the duck thoroughly. Put it uncovered on a tray in the fridge overnight. This step is critical: the drier the skin, the crispier it will become.
7. To finish, heat the oven to 220°C, or use an air fryer at 200°C. Crisp the duck until the skin is dark, glossy and crackling, about 20–30 minutes depending on your oven and how dry the skin is.
8. Rest briefly, then shred the meat and crispy skin. Serve with pancakes, cucumber, spring onion and hoisin sauce, or use the duck in rice bowls, noodles or lettuce cups.