Roast Duck with Angelica Root and Red Date Sauce by Victor Liong - Aurum Poultry Co.

Ingredients

• 1 x Moorabool Valley Corn Fed Duck
• 2.5 l water
• 300 gm salt
• 150 gm brown sugar
• 300 ml water
• 900 ml white vinegar
• 450 ml red vinegar
• 120 gm maltose
• 13 gm Konbu Extract
• 20 gm Angelica Root
• 15 gm Dried Red Dates
• 25 gm Yuzhu
• 25 gm Dang Shen
• 40 gm Sugar
• 1000 gm Chicken Stock
• 25 gm Ginger
• 75 gm Spring Onion
• 100 gm Kecap Manis
• 5 gm Salt