Mark any occasion with this spectacular drunken duck, which carries hints of ginger, wine, mushrooms, and more. Expect indulgent texture and bite after patiently simmering for two hours. Divide into pieces before serving for easy sharing.
- 2 kg whole duck
- 1 tbsp vegetable oil
- 1 medium brown onion, coarsely chopped
- 2 clove cloves garlic, crushed
- 1 fresh small red thai chilli, finely chopped
- 4 cm piece fresh ginger, grated
- 2 cup (500 ml) Chinese cooking wine
- 1 cup (250 ml) water
- 1 tbsp dark soy sauce
- ½ tsp five-spice powder
- 15 g sliced dried shiitake mushrooms
- 4 green onions, thinly sliced
Remove neck from duck. Rinse duck under cold water; pat dry inside and out with absorbent paper. Heat oil in large saucepan; cook duck until browned all over.
Reserve 1 tbsp of the pan drippings; discard remainder. Heat reserved drippings in pan, add brown onion, garlic, chilli and ginger; cook, stirring, until onion softens. Return duck to pan with wine, the water, sauce, five-spice and mushrooms; bring to the boil. Reduce heat; simmer, covered, 2 hrs, turning duck occasionally.
Carefully remove duck from pan; cut into four pieces. Divide duck among serving bowls; drizzle with pan liquid, sprinkle with green onion.