Lawrence C.C. Chu shares his knwoledge and expertise through television appearances, public cooking demonstrations and by lecturing at culinary academies and food forums. He generously supports local benefits and feels that it is important to give back to the community which has supported him throughout these years.
	Ingredients 4-5 pounds dressed duck (Cut in half lengthwise with excessive fat, feet, head & wings removed) 2 tablespoons soy sauce 2 cups vegetable or corn oil 2 stalks of green onions tied into knots 5 cloves crushed garlic 3 tablespoons crushed ginger, unpeeled 5 whole star anise 1 cups soy sauce 5 cups water 4 oz. rock sugar or cup granulated sugar 2 fl oz. Michelob

Method

Clean duck and dry with towel. Brush in soy sauce and rub into the duck. Set duck aside for 10 minutes.

Shallow fry duck in 14" wok or a heavy bottom pot large enough and deep enough for the duck with oil at 360 . Place the duck skin side down in the hot oil and fry 3-4 minutes or until the duck skins has a rich brown color. Turn over and cook the underside until light brown. Remove duck from oil and place on strainer. Repeat and brown other half the duck. Once both halves are browned, safely remove the hot oil, leaving approximately 2 tablespoons of oil remaining.

Reheat oil. Saute onions, garlic, ginger and star anise into the pot for 2 minutes then, add soy sauce, water and sugar. Add the duck and bring to a boil. Reduce the heat and braise the duck at a medium simmer and cover the pot or wok.

After the first hour, turn duck over and add Michelob. Bring to a boil and reduce heat to a medium simmer. Check every 30 minutes until the duck is fork tender. The sauce should be reduced by two thirds and the duck should fail apart. Place the duck on a 10-12 inch footed platter, garnish crisp lettuce around the duck and spoon the sauce over the duck.

Chef Notes: Vegetables can be added to garnish the plate. Brussels sprouts can be added 5 minutes before the duck is done. Sauted spinach would also be a nice addition.