Braised Sweet Ginger Crispy Duck - cooking recipe

Ingredients

1 None whole duck (about 5 1/4 lbs)
3/4 cup Chinese cooking wine
1/2 cup soy sauce
1/3 cup firmly packed brown sugar
2 None whole star anise
3 None green onions, halved
3 cloves garlic, quartered
1 piece (4 inches) fresh ginger, unpeeled, coarsely chopped
2 tsp sea salt
1 tsp Chinese five-spice powder
1 3/4 lbs baby bok choy, halved

Preparation

Preheat the oven to 350\u00b0F.
Discard neck from duck. Wash duck; pat dry with paper towels. 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.
Place duck, skin-side down, in medium shallow baking dish. Add combined 3 1/2 cups water, wine, soy sauce, sugar, star anise, onion, garlic and ginger. Cook, covered, in oven about 1 hour or until duck is cooked to desired doneness.
Increase oven temperature to 450\u00b0F.
Remove duck from braising liquid. Strain liquid through muslin-lined sieve into large saucepan. Place duck, skin-side up, on wire rack in same baking dish. Rub combined salt and five-spice all over duck. Roast duck about 30 mins or until skin is crisp.
Skim fat from surface of braising liquid. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 mins. Add bok choy; simmer, covered, 5 mins or until bok choy is just tender.
Cut duck halves into two pieces. Divide bok choy, braising liquid and duck among plates. Serve with steamed jasmine rice, if desired.