Wor Shu Duck

Yield: 8

prepRinse duck inside and out; remove wing tips and flats
5 lb / 2.3 kg whole duck, head and feet removed		Braise duck, covered, 80 min; rest 40 min covered	Cool 30–60 min, debone, refrigerate overnight	Fry duck 350°F / 175°C, 3–4 min per side	Add cornstarch slurry, thicken; plate, garnish, serve
2 tsp neutral oil	Braise aromatics 1–2 min
1 piece smashed ginger
½ scallion, white portion, smashed
3 whole star anise
⅓ cup / 80 g kosher salt or sea salt
¼ cup / 50 g sugar
1½ cups / 360 ml light soy sauce
½ cup / 120 ml Shaoxing wine
¼ cup / 60 ml dark soy sauce
8 cups / 2 L water
2 eggs
⅔ cup / 70 g dried unseasoned breadcrumbs or panko	Beat eggs, coat duck in breadcrumb mixture
2 tbsp cornstarch
2 tbsp all-purpose flour
¼ tsp salt
¼ tsp white pepper
2 cups / 480 ml canola oil, for frying
1 clove garlic, minced
½ cup / 75 g sliced mushrooms	Stir-fry garlic, mushrooms, bamboo shoots, peppers 30 sec
½ cup / 75 g bamboo shoots, sliced or julienned
½ cup / 75 g julienned red bell pepper or carrot
2 tsp Shaoxing wine	Add wine & napa cabbage, stir 30 sec
1 cup / 75 g julienned napa cabbage
⅓ cup / 80 ml duck braising liquid
1 tbsp oyster sauce	Add bok choy, braising liquid, oyster & sesame oil
½ tsp sesame oil
1/8 tsp white pepper
1 cup / 75 g julienned bok choy or snow peas
1 tbsp cornstarch mixed with 2 tbsp / 30 ml water
2 tbsp crushed almonds

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