Five-Spice Braised Duck

Method

1. 1 Rub salt and ginger onto the chopped duck pieces, then rinse and marinate with five-spice powder and soy sauce for 1 hour.
2. 2 Use exactly 5g of five-spice powder for the entire batch; any more and the star anise and cinnamon will overpower the duck flavor.
3. 3 Fry the duck skin-down for 8 minutes, then drain off the excess fat.
4. 4 Caramelize the rock sugar until it turns a reddish-brown color, then coat the duck in the caramel.
5. 5 Add just enough water to cover the ingredients and simmer over the lowest heat for 45 minutes with a cinnamon stick.
6. 6 Simmer for 10 minutes until the sauce thickens and becomes glossy, then sprinkle with pepper and green onions.

With an appliance

• Pressure cooker 55 min

  Replace step 5: maintain high pressure for 15 minutes, then release the pressure naturally, then open the lid and boil for 10 minutes until the liquid evaporates.