3 Cook Sino-Japanese Duck

Here is a recipe i made up when i wanted to make Tea smoked duck but did not know i had to leave it over night and still wanted some duck,
So i cut off a breast and made this weird thing,

1.Score the skin of the duck and rub with the Sansyo and 5-spice,

2.Put the Sake and Shoyu into a medium sized saucepan and heat until it begins to bubble add the peppercorns and star anise,

3.When bubbling add the Duck flesh(Not Fat like usual Duck recipes) side down and leave to cook until the liquid starts to dry and burn(weird i know),

4.Take the duck out and scrape but dont remove the burnt liquid,

5.Add the Glug of oil and heat for 10 seconds place the duck fat side down fry  until  the skin starts to harden and it is blackening around the scores,

6.pour the water into the pan and bring to a boil,
boil for 10-15 minutes,

7.Remove the duck and place on kitchen paper to dry,

8.Slice the duck down to the fat and serve over Japanese rice,

To drink: Gunpowder Tea or a glass of sake