Based on the Hunanese eight-treasure duck but a little less complicated, this is our idea of a very modern Australian festive centrepiece. You'll need to begin this recipe a day ahead.
Note Lap cheong, a Chinese sausage, chrysanthemum leaves, often sold as tong ho, Chinkiang vinegar and Chiu Chow chilli oil are available from Asian grocers. Ask your butcher to bone the duck for you.
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