Directions

1. 1. Make the stock, strain into a bowl and blot with kitchen paper to remove excess fat. Measure 450ml/ 3/4 pint/ scant 2 cups into a jug (pitcher).
2. 2. Heat the oil in a large pan. Fry the garlic without browning, then add the duck. Turn frequently until the outside is slightly brown. Transfer to a plate.
3. 3. Add the ginger to the pan, then stir in the bean paste. Cook for 1 minute, then add both soy sauces, the sugar and the five-spice powder. Return the duck to the pan and fry until the outside is coated. Add the star anise and stock. And season. Cover tightly; simmer for 2-2 1/2 hours or until tender. Skim off t fat. Leave the duck in the sauce to cool.
4. 4. Cut the duck into serving portions and pour over the sauce. Garnish will spring onion curls and serve cold
5. COOK'S TIP:
6. 5. To make stock, put the duck giblets r pan with a small onion and a piece of bruised ginger. Cover with 600ml/1 pint/ 2 1/2 cups water, bring to the boil and then simmer, covered, for 20 minutes.