Instructions: Preheat oven to 350 degrees.

Bring the stock, soy sauce, oyster-flavored sauce, sugar, five-spice powder, ground bean sauce and the garlic and turmeric powders to a boil in a 1-quart clay pot or flame and ovenproof pan over medium heat.

Stir in the rice and carrots until combined. Scatter the shredded duck over the rice. Cover the pot and transfer into the pre-heated oven. Bake for 25 minutes or until the liquid is absorbed and a light crust has formed on the bottom of the rice. Serve immediately, directly from the clay pot.

This recipe yields 4 servings.

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