a 4-1b. duck
10 grains Chinese red peppercorn
10 grains fennel seeds
1 teaspoon cinnamon
1/2 teaspoon star anise
3 tablespoons scallion in lengths
2 teaspoons ginger root, sliced
2 tablespoons sugar
1 cup soya sauce
3 tablespoons cooking wine
1/2 teaspoon gourmet powder
1 tablespoon sesame oil
1) Chop off duck's feet and wing-tips. Cut a horizontal slit below the head, breaking the gullet and windpipe. Pluck off the tongue from the mouth. Slash an opening on the left side at the end of the neck and draw the gullet and windpipe. Put the duck on its back. Cut it open vertically on the lower part of the belly. Stretch the opening and scoop out from here excessive fat and draw the inside. Wash duck with cold water.
2) Place duck in a saucepot and submerge it with cold water. Bring pot to a boil and skim the stock. After boiling for 10 minutes, remove duck and wash it clean of any scum still attached to it.
3) Bring pot again to a boil. Return duck inside, follow with peppercorn, fennel seeds, cinnamon, anise, scallion, ginger slices, sugar, soya sauce and cooking wine. When pot boils again, change to low flame to keep it simmering. After about an hour and twenty minutes (when the duck is done but still firm), add gourmet powder and change to high flame to keep the stock in a rolling boil for 10 minutes so that the duck picks on color. Remove duck and let it cool. Brush sesame oil all over it.
(1) The amount of soya sauce may be varied according to taste.
(2) The principal material for this dish, duck, may be replaced by chicken, beef, mutton or pork. Following the same recipe, the resultant dish will be called after the main material used, namely, "Spicy Chicken (or Beef, Mutton or Pork) in Soya Sauce".
(3) This dish is to be served cold.