Flavor-Potted Duck

This duck is first chilled to dry the skin, then deep-fried, and finally plunged into the flavor-pot sauce to simmer quietly. It is deeply colored from the soy-sauce coating and the deep-frying. The skin is firm and slightly chewy and the meat is subtly herby and full of its natural flavor. The duck is good hot, at room temperature, and especially delicious cold. Serves 4 as a main course. Spicy Minced Watercress and Stir-fried Shredded Turnip Salad would be lovely with it when served cold.