Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced).
2.Discard neck from duck, wash duck; pat dry with absorbent paper. Score duck in thickest parts of skin; cut duck in half through breastbone and along both sides of backbone, discard backbone. Tuck wings under duck.
3.Place duck, skin-side down, in medium shallow baking dish; add combined water, wine, soy, sugar, star anise, onion, garlic and ginger. Cook, covered, in oven about 1 hour or until duck is cooked as desired.
4.Increase oven temperature to 240°C (220°C fan-forced).
5.Remove duck from braising liquid; strain liquid through muslin-lined sieve into large saucepan. Place duck, skin- side up, on wire rack in same dish. Rub combined salt and five-spice all over duck; roast duck about 30 minutes or until skin is crisp.
6.Skim fat from surface of braising liquid; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Add buk choy; simmer, covered, 5 minutes or until buk choy is just tender.
7.Cut duck halves into two pieces; divide buk choy, braising liquid and duck among plates. Serve with steamed jasmine rice, if desired.
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