Chinese Crispy Duck Recipe

How to make it

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• Trim the duck of excess fat, including those hideous lumps inside the vent. I usually cut the parson's nose and the neck skin off as well but all this is optional. Remember to take out the giblets if they are packed inside the duck! I have been known to forget this.
• Place the duck, bottom upwards, in a colander in the sink.
• Pour a kettleful of boiling water over the bird, inside and out.
• Allow to drain well.
• Into an oval baking dish or casserole, put the shallots, stock, soy sauce, rice wine, honey, anise and orange peel.
• Bring to the boil, stirring the while.
• Place the duck in the dish breast down. The liquid should just about cover the bird.
• Cover and cook gently for about an hour and a half, turning the bird over for the last 20 minutes.
• Let it cool a bit and lift out the duck and drain it.
• Remove the peel and the whole anise if using.
• Leave the duck in a cool place - the bird must dry out overnight.
• Refrigerate the gravy once cold. Skim off the excess fat.
• When you are going to eat it, preheat the oven to Gas 6/200C/400F.
• Rub the duck all over with some vegetable oil.
• Set it in a roasting tray and roast for 30-40 minutes until deep brown and crispy.
• Pull the meat off with forks and serve with the onions, plain boiled white rice and the reheated gravy.