Ingredients
1 duck (about 1500 g / 3.3 lbs), 1 wild duck (or pigeon), 250 g (about 1 cup) clear broth.
Seasonings
1500 g peanut oil (about 100 g will be used), 75 g Shaoxing wine, 50 g soy sauce, 25 g sugar, 10 g each scallion, ginger, and chicken fat, 2 g salt, 0.5 g cinnamon bark, and appropriate amounts of Sichuan peppercorns and wet starch.
Instructions
1. Slaughter and pluck the duck and wild duck (or pigeon), wash clean, split open from the back, remove innards and rinse. Remove the duck's beak but keep the tongue; remove the wild duck's (or pigeon's) beak. Marinate both in a mixture of soy sauce and Shaoxing wine (75 g total) for 30 minutes. Cut scallions into sections; wrap ginger, Sichuan peppercorns, and cinnamon bark in a spice bundle.
2. Heat a wok over high heat, add peanut oil and heat until it reaches about 80% of its smoking point (when it begins to shimmer). Deep-fry the duck and wild duck (or pigeon) separately until they turn a deep jujube red, then remove and drain.
3. Place a wire rack in a clay pot, then add the duck, wild duck (or pigeon), spice pouch, scallion segments, salt, soy sauce, Shaoxing wine, and 150 g (about 2/3 cup) of clear broth. Bring to a boil over high heat for 5 minutes, then reduce to low heat and braise until tender. Remove and arrange on a plate with the duck in front and the wild duck (or pigeon) nestled against its breast.
4. Place a wok over high heat, add 25 g (about 2 tablespoons) of peanut oil and heat until hot, then add white sugar and stir until it dissolves into a syrup; pour in the remaining clear broth along with 100 g (about 1/2 cup) of the reserved duck cooking liquid, bring to a boil, thicken with a cornstarch slurry, drizzle with chicken fat, and pour the sauce over the duck (or pigeon) to serve.
The key to this dish is to thoroughly clean the duck to avoid any off-flavors, then deep-fry it and simmer over low heat until tender, with a rich and ample sauce. This dish has a deep red color, tender and savory meat, and a thick, flavorful sauce.