Crisp Duck with Spice Sauce
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | 5-lb young duckling | |
| 4 | qt | Water |
| 2 | tb | Five spice powder |
| 4 | sl | Fresh ginger |
| 3 | Cloves garlic; crushed | |
| 1 | tb | Salt |
| 1 | c | Dark soy sauce |
| 3 | Scallions; cut in half | |
| 1 | c | Vermouth |
| 4 | c | Cooking oil |
| BATTER | ||
| 3 | tb | Water chestnut flour |
| 1 | tb | Vinegar |
| 2 | tb | White wine |
| 1/8 | ts | Salt |
| 1/8 | ts | Red pepper powder |
| SAUCE | ||
| 1/2 | c | Duck stock |
| 1/2 | c | Chicken stock |
| 1 | ts | Cornstarch dissoved in |
| 1 | tb | Water |
| 2 | tb | Grand Marnier |
| 1 | Scallion; finely shredded |
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