Wor Shu Duck (Cantonese Braised and Fried Duck)

Once the duck is cool enough to handle but still warm, place it breast-side up on a cutting board. Cut from the neck down the breastbone to the cavity. Carefully remove all bones, including the backbone, ribs, breast, thighs, and wings, while keeping the meat and skin intact in two halves.

Place the two deboned halves skin-side down on a plate. Place another plate on top to press them flat and refrigerate overnight.

The next day, prepare the coating. Beat two eggs in one shallow bowl. In another dish, whisk together the breadcrumbs, cornstarch, flour, salt, and white pepper.

Dip each duck half into the egg wash, then dredge thoroughly in the breadcrumb mixture. Repeat the process for a double coating, ensuring there are no bare spots.

Heat 2 cups of canola oil in a wok or pan to 350°F (175°C). Fry the duck for 3-4 minutes per side, flipping as needed until the crust is golden brown and very crispy. Drain on a cooling rack.

For the vegetable bed, heat 1 tablespoon of oil in a wok over high heat. Stir-fry garlic, mushrooms, bamboo shoots, and bell peppers for 30 seconds. Add Shaoxing wine and napa cabbage, stir-frying for another 30 seconds.

Stir in the reserved braising liquid, oyster sauce, sesame oil, and white pepper. Add the bok choy and bring to a boil. Stir in a cornstarch slurry (cornstarch mixed with a little water) and cook until the sauce thickens.

Spread the vegetables on a platter. Slice the crispy duck into 1-inch strips and arrange them over the vegetables. Garnish with crushed almonds and serve immediately.