• 1 whole duck, 4½ to 5 pounds, trimmed
• 1 recipe Soy Sauce Braising Liquid
• 4 to 6 cups peanut oil for deep-frying

Spice Bag

• 2 pieces Chinese cinnamon
• 2 whole star anise
• 2 pieces dried tangerine peel
• 1 teaspoon five-spice powder
• 4 slices fresh ginger root
• 4 whole scallions

Garnish

• 4 bunches watercress
• 10 large whole black Chinese mushrooms, soaked

Deep-frying, braising

1. Pat the duck dry thoroughly. Reserve the braising liquid. Deep-fry the whole marinated duck in moderately hot oil (350 degrees) to brown it (about 10 to 15 minutes).

   

2. Ladle the hot oil over the portion of the duck that is not submerged in oil. When it has browned, lift the duck out of the wok, drain it well, and pat it dry with paper towels.

   

3. Put the duck and the marinade in a pot.

   

4. Put the spice-bag ingredients in a piece of cheesecloth and wrap them tightly. Add this to the braising liquid, bring it to a simmer, and let it braise gently, covered, for 90 minutes.

   

5. Remove the duck from the braising liquid and drain it well. Set the duck on a platter. Add ½ cup braising liquid to 1 quart boiling water. Wilt the watercress in this mixture for a few seconds.

   

6. Surround the duck with the wilted watercress and serve it whole. Whole black Chinese mushrooms also make a good garnish. Cook them briefly in the diluted braising liquid.