Serves 4-6.
Ingredients
1 whole duck
2 level Chinese soup spoons (each about 1 1/2 to 2 tablespoons) five-spice powder
2 level Chinese soup spoons salt
2 level Chinese soup spoons sugar
10-15 slices of peeled galangal (available at Asian markets; ginger can be substituted)
15 cloves of garlic, peeled and lightly bashed
1 Chinese rice bowl (slightly over one cup) dark soy sauce, or more to taste (look for it in Asian markets)
Directions
Trim the duck, cutting off its head, behind, and feet if you’re not planning to eat the feet. Wash thoroughly inside and out.
Mix together the five-spice powder and salt and rub it all over the outside and inside of the duck. Let the duck marinate for at least 2 hours in the refrigerator.
Heat a large wok over low heat and add the sugar, stirring until it melts. Add the galangal and garlic, frying the mixture until it is brown. Add the dark soy sauce.
Lightly rinse the marinated duck — this will make the end product less salty. Slide the duck into the wok, then coat the top of the duck with the sauce and turn it over. Add enough water so that the liquid comes halfway up the sides of the duck. Bring the mixture to a boil and cover.
Uncover and turn over the duck every 15 minutes. After 50 to 60 minutes, see if you can poke a chopstick through the fleshiest part of the duck. If the chopstick goes through fairly easily, the duck is ready. If not, cover and continue boiling until the chopstick pokes through easily.
Once it’s ready, turn off the heat and let the duck sit, covered, for 10 minutes. Then slice it and serve with rice, with the sauce on the side.
