1. Cut criss-cross pattern on skin side of
duck breast, sear at low heat to render fat out.
2. Cover a pot with half an inch of water, add
slices of ginger, five spices powder, soya sauce, white pepper, 2 spoonful of
fermented rice, and the duck breast. Cook at just simmering for 10 minutes each
side. Serves sliced thin.
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