Ingredients:

1/2
1
3 tbsp
2 tbsp
2 tbsp
1 tbsp
3 cups

Assorted Vegetables:
1/2
75 g
75 g
3 cloves

Seasoning :
1/2 tsp
1/2 tsp
1/4 tsp
2 tsp
3
 

duck (900 g)
fresh orange
tomato paste
plain flour
dark soy sauce
cointreau
water


onion, sliced
carrot, sliced
Chinese celery, sectioned
shallot

grated black pepper
thyme
salt
granulated sugar
bay leaves

Method:

1. Remove bottom and grease of duck. Wash and wipe dry. Brush duck skin with dark soy sauce. Deep fry until golden brown. Dish up and drain well.

2. Heat pan. Melt butter over low heat. Saute assorted vegetables and tomato paste until fragrant. Add flour. stir fry for a while. Put in water gradually. Stir well. Add seasoning and duck (with skin facing down). Stew until cooked (supplement with boiling water if necessary). Insert bamboo stick. Duck is cooked if no blood comes out. Dish up. Allow to cool. Debone and cut slantwise the meat into thick pieces. Strain the duck sauce. Set aside.

3. Cut off both ends of orange. Finely shredded peel of orange. Slice orange fresh. Put peel shreds into boiling water and simmer for 5 minutes. Rinse and drain well.

4. Bring duck sauce to the boil. Try the taste. Add fish gravy if desirable. Put in cointreau, peel shreds, duck meat and orange slices. Bring to the boil. Dish up.