The only difficult thing about this dish is finding a bowl large enough for the duck, and a steamer that will fit the whole lot. Other than that, this is the simplest duck dish I know; the flesh is meltingly tender after long, gentle cooking. Also delicious served at room temperature or even cold, with some chilli dipping sauce, it’s a good dish to add to a shared table.
Remove the fat from the cavity of the duck. Put the duck in a large pot of rapidly boiling water and cook for 5 minutes. Remove, drain and put the duck in a shallow heatproof bowl.
Mix the seasoning ingredients together and pour over the duck. Put the bowl with the duck in a large bamboo steamer over a pot or a wok of boiling water, cover with the lid and steam gently for 3 hours. Carefully lift out the duck and drain. Chop the duck Chinese-style and arrange on a plate.
Skim any fat from the stock and discard the ginger and spring onion. Put a third of the stock in a small pot and bring to the boil, then pour over the duck. Scatter the spring onions and chilli on top of the duck and serve with the chilli sauce.
© 2008 All rights reserved. Published by Murdoch Books.