Billy Kwong’s Duck with Citrus Sauce, p.36
Serves 4 as part of a shared meal

For our signature dish, duck is marinated and steamed for tenderness, then dusted
in flour and deep-fried for beautifully crispy and golden skin. Because the duck is
very rich, we serve it with a wonderfully robust, intense sauce that can stand up to
the meat’s strong, bold personality. We make a sweet, sour, salty and caramelly
sauce from brown sugar, fish sauce and lime juice, with extra spicy depth from star
anise and cinnamon. For a fresh finish, we add either oranges, mandarins or plums
to the sauce, depending on the season.

1 × 1.5 kg duck
2 tablespoons Sichuan pepper and salt
(see page 332)
¼ cup (35 g) plain flour
safflower or sunflower oil,
for deep-frying
CITRUS SAUCE
1 cup (250 ml) water
1 cup (220 g) brown sugar
¹⁄³ cup (80 ml) fish sauce
6 star anise
2 cinnamon quills
1 orange, peeled and sliced crossways
juice of 3 limes

Rinse duck under cold water. Trim away excess fat from inside and outside the
cavity, and trim off neck, parson’s nose and winglets. Pat dry and rub the skin all
over with Sichuan pepper and salt. Cover duck and place in refrigerator to marinate
overnight.

Transfer duck to a large steamer basket. Place basket over a deep saucepan of
boiling water and steam, covered securely, for approximately 1¼ hours, or until the
duck is cooked through (to test, insert a small knife between leg and breast – the
juices should run clear). Using tongs, gently remove duck from the steamer and
place on a tray, breast-side up, to drain. Allow to cool slightly, then transfer to
refrigerator to cool further.

Meanwhile, make the citrus sauce. Combine water and sugar in a small pan and
bring to the boil. Reduce heat to low and simmer, stirring occasionally, for about
7 minutes, or until slightly reduced. Add fish sauce and spices and simmer for
a further minute. Stir through lime juice and orange, then remove pan from stove.

Place cooled duck breast-side up on a chopping board and, using a large knife or
meat cleaver, cut duck in half lengthways through breastbone and backbone. Carefully
ease meat away from carcass, leaving thighs, legs and wings intact. Because
the duck has been cooked through completely, the meat should come away from the
bones very easily. Lightly toss duck halves in flour to coat, shaking off any excess.

Heat oil in a hot wok until the surface seems to shimmer slightly. Deep-fry duck halves
one at a time, for about 3 minutes on each side, or until well-browned and crispy.
Using tongs, carefully remove duck from oil and drain well on paper towel, then leave
to rest in a warm place for 5 minutes while you gently reheat the citrus sauce.

Finally, with a sharp knife, cut the duck into pieces and arrange on a serving platter.
Spoon over hot citrus sauce and serve immediately.