Anita Wong’s Duck

Courtesy of our friend, Jacqueline Newman


Serves: 6 



 1 Pekin Duck with giblets
1 small onion
1 small knob of ginger, smashed with the side of a cleaver
4 Tablespoons corn oil
2 cloves garlic, chopped
1 small knob peeled ginger root, thinly sliced
3 Tablespoons brown bean paste
2 Tablespoons thin soy sauce
1 Tablespoon dark soy sauce
1 Tablespoon sugar
1/2 teaspoon five-spice powder
3 star anise points
salt to taste
1 scallion, shredded and used for garnish


1. Rinse duck giblets and put them in a pot with the onion and bruised ginger. Cover them with three cups of water and bring to the boil. Simmer for twenty minutes then drain and reserve the stock. Remove meat from bones and mince and set it aside, as well.
2. Heat oil and fry the garlic without browning it, for about one minute. Add the duck and turn it frequently until the skin is evenly browned. Then remove the duck to a plate.
3. Add sliced ginger, then stir in the bean paste and the reserved giblet meat. Cook for one minute and then add both soy sauces, sugar, and five-spice powder and stir well before adding the duck. Fry it, turning a few times, until it is coated, then add the star anise and the giblet stock. Cover tightly and simmer for two to two-and-a-half hours.
4. Remove the duck to a plate and skim off the excess fat. When you can handle the duck, cut it into serving-size or smaller portions. Then plate the duck and pour the sauce on top, garnish it, and serve six or more persons.

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