Red-Braised Duck

1.8kg free range duck
3 cups (750ml) Chinese rice wine (shaoxing) or dry sherry
3 cups (750ml) tamari
2 cups (440g) firmly packed brown sugar
12 garlic cloves, crushed
1 cup ginger matchsticks
8 green onions (shallots), white parts only, trimmed
1 tsp sesame oil 10 star anise ¼ cup cassia bark or 4 cinnamon quills
1 medium piece dried orange peel

• Place all the ingredients except the duck in a large stockpot on high heat. Add 6 litres of water and boil. Reduce heat to medium-low and simmer  for 20 mins to allow the flavours to infuse.
• Meanwhile, rinse the duck under cold water. Trim away excess fat from inside and outside the cavity, but keep the neck, parsons nose and wings intact. Lower duck, breast side down into simmering stock. Place a thin, heat proof plate in stockpot to ensure duck stays fully submerged. Poach for 25 mins (occasional ripple of liquid)
• Adjust heat if necessary, to ensure stock does not reach simmering point.  
• Remove pot immediately from heat and, still fully submerged steep duck for 3 hours at room temperature, to complete cooking. It is very important that the pot remain uncovered during both poaching and steeping processes, for this dish, otherwise the duck may be overcooked.
• Use tongs to gently remove the duck from the stock, being careful not to tear the skin or breast. Place duck on a tray to drain and cool before serving. Serve warm or cold with an asian herb salad.
• To carve the duck, place the cooled duck breast side up on chopping board. Make an incision along the breast with a sharp knife, and chop through the breast bone. Separate the two breasts. Cut the wings and legs from the breast. Chop the breasts and thighs into slices. Serve on a bed of rice.
•