A dry wok (gan guo) is a small wok that sits on a tabletop burner and is usually filled with cooked food in a light gravy. It is less soupy than a hotpot but eaten in a similar way. If a tabletop burner is not available, simply server as a stew.

It is probably best made using 4 portions of jointed duck rather than a whole duck, which would tend to be too fatty.

1. Heat oil in a wok over a high flame until it reaches 180 degrees. Add the duck (if necessary, in batches) and fry for a couple of mins to allow it to lose some of its water content. Remove with a slotted spoon.
2. Allow the oil to return to 180 degrees and then re-fry the duck pieces until lightly browned. Set aside.
3. Drain off all but 2 tbsps of the oil and reheat over a high flame. Add the ginger, cassia (or cinnamon) and star anise and stir-fry until fragrant. Add the chilli bean paste and fry some more until the oil is red. Add the duck and splash in the wine around the edge, stirring well.
4. Turn the duck and all its flavourings into a flameproof casserole and barely cover with water. Bring to the boil, add the bay leaf, cao guo and dark soy sauce, with light soy sauce and salt to taste. Turn down the heat and simmer gently, uncovered, for about an hour, until the duck is tender and flavourful and the liquid is reduced. Discard the whole spices as far as possible.
5. When ready to eat, put a heatproof serving dish in the oven to warm.
6. Heat wok over a high flame until smoke rises, add 2 tbsps oil and swirl around. Add garlic, ginger and dried chillies and sizzle briefly until fragrant. Add the prepared duck and the liquid left in the cooking pot, bring to the boil and check seasoning.
7. Finally, add the red pepper and spring onion and heat briefly before turning into the serving dish and topping with a sprig of coriander.