ABSTRACT
Place the lard in a deep pan and heat until nipinp: hot, then add the duck which has previously been chopoed with a sharp cleaver into l inch muares. It is essential that a sh<no cleaver be used in order not to splinter the hones. Add the chopned spring 0nion, aniseed nowder and frv them, stirrine· constantlv over a low fire for half an hour. Now add the wine and eover the pan ti~htlv and simmer for another lf?. hour. Put in stock: or water. sov sauce, diced bean curd and salt, and brin!< to the boil for ahout 10 minutes. Just before removing from the fire add the sugar and sesame oil and serve immediatelv.
