Recipe for Crisp Duck with Spice Sauce 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 x 5-lb young duckling
4 qt Water
2 tbl Five spice powder
4 slc Fresh ginger
3 x Cloves garlic, crushed
1 tbl Salt
1 cup Dark soy sauce
3 x Scallions, cut in half
1 cup Vermouth
4 cup Cooking oil
----------------- BATTER ----------------
3 tbl Water chestnut flour
1 tbl Vinegar
2 tbl White wine
1/8 tsp Salt
1/8 tsp Red pepper powder
----------------- SAUCE ----------------
1/2 cup Duck stock
1/2 cup Chicken stock
1 tsp Cornstarch dissoved in
1 tbl Water
2 tbl Grand Marnier
Instructions:
Instructions: Combine water, five spice, ginger, garlic, salt, soy sauce, scallions, & vermouth into large pot. Bring to vigorous boil & slowly insert duck. Bring liquid & duck to a boil again & immediately turn heat to low. Simmer, covered, for 1-1/2 hrs. Remove duck from liquid & let cool, reserving stock for use in Sauce. Cut the duck in 1/2 & remove bones. Brush Batter over duck halves & allow to dry. Heat enough oil to cover duck to 350-375. Carefully slip the duck halves into the oil. Fry for 3-5 min. or until golden brown & crisp. Remove from oil & drain on absorbent paper. Cut duck into manageable strips & arrange on platter. Serve with Sauce. Batter: Mix all ingredients together. SAUCE: Pour duck & chicken stocks into heated saucepan. Bring to a boil and add cornstarch mixture. Cook, stirring constantly, until sauce thickens. Turn off heat and add Grand Marnier and scallion.

HU-NAN

WINE: PREMIAT PINOT NOIR, 1978

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