Imperial Jade Duck with Osmanthus-Kissed Pear & Lotus Seed Confit

Thoroughly clean the duck, remove any excess fat from the cavity, and pat it completely dry with paper towels. Prick the duck skin all over with a fork or skewer, particularly on the breast and thighs, to help render fat.

In a bowl, combine 2 tablespoons five-spice powder, 40ml Shaoxing wine, 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, sliced ginger, smashed garlic, and 20g crushed rock sugar. Rub this marinade generously all over the duck, inside and out. Place the duck in a large zip-top bag or container, seal, and refrigerate for at least 4 hours, or preferably overnight.

Remove the duck from the marinade and pat it dry again. Heat 30ml neutral oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the duck breast-side down and sear for 8-10 minutes until golden brown and much of the fat has rendered. Flip and sear on the back for another 5 minutes, then briefly sear on the sides. Remove the duck from the pot and pour out most of the rendered fat, leaving about 2 tablespoons.

Return the pot to medium heat. Add chicken stock, 100ml Shaoxing wine, 50ml light soy sauce, 20ml dark soy sauce, star anise, cinnamon stick, dried tangerine peel, 1 teaspoon dried osmanthus flowers, and 50g crushed rock sugar to the pot. Bring to a simmer.

Carefully return the seared duck to the pot, breast-side up. Ensure the liquid covers at least two-thirds of the duck. If not, add a little more stock or water. Bring to a gentle simmer, then cover the pot tightly and transfer to a preheated oven at 160°C (325°F). Braise for 3 to 3.5 hours, or until the duck is incredibly tender and almost falling off the bone. Flip the duck halfway through braising to ensure even cooking and color.

While the duck braises, drain the soaked lotus seeds. In a separate small saucepan, combine the pre-soaked and cored lotus seeds with 200ml water and 25g rock sugar. Bring to a simmer and cook for 20-30 minutes, or until tender but still holding their shape. In another small saucepan, combine the quartered Asian pears with 200ml water, 25g rock sugar, and 1/2 teaspoon dried osmanthus flowers. Bring to a gentle simmer and cook for 15-20 minutes until the pears are tender but not mushy. Drain both the lotus seeds and pears, reserving a tablespoon of each cooking liquid.

Once the duck is braised, carefully remove it from the pot and set it aside on a carving board, tented with foil. Strain the braising liquid into a clean saucepan, discarding the aromatics. Skim off any excess fat from the surface. Bring the liquid to a boil and reduce it over medium-high heat until it thickens into a glossy, rich sauce (about 10-15 minutes). Adjust seasoning if necessary.

Carve the duck into serving portions, or if it's very tender, gently pull the meat from the bones. Arrange the duck on a large serving platter. Artfully arrange the osmanthus-kissed pear quarters and tender lotus seeds around the duck. Drizzle generously with the reduced braising sauce. Garnish with thinly sliced spring onion greens and, if desired, a few fresh osmanthus flowers. Serve immediately with steamed jasmine rice.