A rich, anise-flavored duck is invariably the focal point of the decorative Mixed Cold Plate, or liangban pinpan. But there’s no reason not to cook and serve it separately. It’s easy to prepare, since all you have to do is boil it, and that can be done far in advance. Directions for cooking the duck can be found here. This recipe is better for ducks than the one for Anise Chicken. Ducks do not take well to stir-frying and are better cooked whole, as they are for a liang ban pinpan.
© 1976 Ellen Schrecker. All rights reserved.