2 kg duck boned
Marinade
5 gram five spice powder
5 gram salt
40 ml light soy sauce
40 ml Chinese rice wine
50 ml fresh ginger
3 stalks spring onion, cut into 5cm lengths
100 gram plain flour
mandarin pancakes, green onions and plum sauce

Combine the 5 spice powder, soy sauce and rice wine for the marinade
Combine the 5 spice powder, soy sauce and rice wine for the marinade
Marinate duck, inside and outside. Place the ginger slices and spring onions in the cavity of the duck.
Leave the duck aside for about 5 to 6 hours, or preferably overnight, in the refrigerator.
Steam the duck for about 2 hours until duck is tender. Remove and place duck aside to allow the duck to dry.
Remove the ingredients from the cavity. Give the duck a light brushing of light soy sauce and coat the duck with plain flour.
Deep fry the duck in hot oil until golden brown and crispy. Drain duck, then chop into bite-size pieces and serve with spiced salt,
mandarin pancakes, green onions and plum sauce

To prepare spiced salt
Stir-fry 2 tbsp fine salt in a clean and dry wok over a medium-low heat for 2 to 3 minutes, or until salt turns lightly golden.
Turn off the heat and add in 1/2 tsp “five spice powder” and a dash of pepper. Mix well.