Clean the duck thoroughly.
Place it in a large pot
with its back facing upwards.
Add enough water to cover
it, then add red fermented rice, soy sauce, salt, rice wine or
sherry, crystal sugar, cinnamon bark, fennel seeds, spring onions
and ginger root.
Bring it to a rapid boil
and keep the heat fairly high for 1 hour, turn the duck over and
simmer gently for 1/2 hour.
Take it out to cool.
Leave about half the juice
in the pan.
Add sugar and when it is
dissolved, strain through a sieve to get rid of the spices.
Mix the cornflour with a
little cold water to thicken the gravy, then leave to cool.
Chop the duck into small
pieces, pour the gravy over it and serve.
Note : Braised duck could be
served cold as a starter, or hot as a main dish.