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Whole duck is slowly braised in a rich soy and star anise broth until succulent and deeply flavored. This protein-rich dish feeds the whole family and produces a gorgeous mahogany-colored centerpiece.
Rinse the whole duck and pat dry. Trim excess fat. Cut two green onions and ginger into 2-inch pieces, and lightly crush the garlic cloves.
In a large Dutch oven, sear the duck over medium-high heat until deeply browned on all sides to render excess fat and enhance flavor. Remove and set aside.
Drain excess fat. Add soy sauce, dark soy sauce, brown sugar, star anise, cinnamon stick, rice wine, black peppercorns, green onions, ginger, garlic, and water to the pot. Stir and bring to a simmer.
Return the duck to the pot, breast side down. Cover and simmer on very low heat for 2.5 hours, turning halfway to ensure even braising and rich color.
Uncover and simmer for another 30 minutes, occasionally basting the duck with the braising liquid until the skin is a deep mahogany brown and the liquid is glossy. Let rest for 15 minutes before serving.
