Ingredients
1.8kg Duck 3 cups shao hsing wine OR DRY SHERRY 2 cups dark soy sauce 1 cup light soy sauce 2 cups brown sugar 12 Cloves Garlic crushed 8 spring onions scallions trimmed and cut in half crossways 1 teaspoon Sesame Oil 10 star anise 4 cinnamon quills 7 Strips fresh oranges zestDescription
Place All Stock Ingredients, Plus 6 Litres (6 Quarts) Of Cold Water, In A Large Stockpot And Bring To The Boil. Reduce Heat And Simmer Gently For 40 Minutes To Allow The Flavours To Infuse. Meanwhile, Rinse Duck Under Cold Water. Trim Away Excess Fat From
LifeStyle FOOD
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