/ x" c H* X5 S( g X: JMARINADE m4 U3 R9 h! `$ i1 tbsp five spice powder1 tbsp salt1/2 tbsp monosodium glutamate1 tsp dark soy sauce2 tbsp Shaoxing wine 0 X! `3 D( d7 \6 Q" l; [! itvb now,tvbnow,bttvb7 ^+ N# Z% V' l0 G5 j. k METHOD - ?, Q6 G& @; a8 J5.39.217.761. Rinse duck and drain well. Rub marinade mixture all over the duck skin and inside throughly, marinate for 10 hours.5.39.217.767 r1 a; o+ w6 s) R0 ]. R9 G
2. Heat up oil, deep-fry the duck over low heat until golden brown, remove and drain. / C$ Y: ^6 h5 Q( n' M5 ?/ o5.39.217.763. Heat up 5 tbsp oil in the preheated wok to sauté chopped shallotsand bean paste, pour in 2200ml water, sugar, salt, bring to a boil, addin prefried duck, reduce to low heat, simmer for about 30 minutes, flipthe duck over and simmer for further 30 minutes, remove and drain, cutinto pieces. Keep aside. q8 j# F1 c& A) |4. Place the sliced cucumber on the edge of the plate. Pour in shaoxingwine in the sauce, thicken with corn starch solution, pour over to theduck. Serve hot.0 F3 K* o0 d3 R' r4 c- G