This is an Eastern Chinese recipe
1 x 4 ½ lb oven-ready duckling
1 ¼ lb fresh pork sides
½ lb pork skin
1 cup soy sauce
1 tbsp salt
2/3 cup of dry pale sherry
3 tbsps sugar
1 tsp five spice powder
4 slices ginger root
Watercress leaves to garnish
1. Put the duckling in a large pan with the pork and the pork skin. Cover with water and bring to the boil. Boil for 2 to 3 minutes, then pour off the water.
2. Rinse the duckling, pork and pork skin under cold running water and put them back in the pot. Cover with fresh water. Add all the other ingredients, cover and bring to the boil. Simmer over low heat for about 4 hours.
3. Remove the duckling from the pan. Strain the stock into a bowl, discarding the pork, pork skin and flavorings. Bone the duckling, keeping the skin on. Put the duckling in the strained stock. Refrigerate until the stock sets into jelly.
4. Invert the duckling onto a serving plate and garnish with watercress leaves.