Shanghai Sweet Soy Duck is traditionally served cold or at room temperature as a cold dish.

However, because of health and safety rules in the UK, SoJo has adapted this recipe and it is now served as a hot dish.

The stock or base gravy is known by the Chinese as ‘The Master Sauce’ and the consistency is adapted accordingly for poultry and meat.

For poultry such as duck, SoJo chooses a richer consistency. This is a non spicy dish.

Ingredients - Serve 2

For the duck

* 2 whole duck breasts, skin on
* 2 sprigs of spring onions, each tied in a knot
* 1/2 inch thumb size of ginger, smashed or pressed
* 4 star aniseed
* 1 cinnamon or cassia stick
* 1/4 tablespoon of Szechuan peppercorns
* 1/2 tablespoon light soy sauce
* 1 tablespoon dark soy sauce
* 30 ml Shaoxing rice wine or Sherry
* 1 teaspoon sea salt
* 40 gram rock sugar
* sufficient hot (not boiling) water

For the gravy

* 1/2 tablespoon dark soy sauce
* 1/2 teaspoon sea salt
* 1/2 teaspoon corn flour

Pat the duck breasts dry and rub in the sea salt all over and evenly.

Place the breasts skin side up in a claypot or pan with a lid and add the knotted spring onions, ginger, star aniseed, cinnamon, Szechuan peppercorns, Shaoxing rice wine, light and dark soy sauces and rock sugar.

Add hot water to a level covering the ingredients (allowing at least 100ml) in the claypot or pan and bring to boil.

This should take just minutes.

Once at boiling/ bubbling point, reduce to a low heat, immediately, cover and simmer for 10 to 15 minutes.

Turn off the heat, remove the breasts from the liquid and drain.

Slice the duck breasts, place them in a deep dish, keep warm.

For the gravy, sieve out about 150ml stock from the claypot/pan and place in a wok/flat pan on high heat.

Add 1/2 tablespoon dark soy sauce, 1/2 teaspoon sea salt, 1/2 teaspoon of corn flour and stir till the gravy reaches an consistency.

Pour the gravy over the sliced duck and serve.