Rinse the duck inside and out and remove the wing tips and flats. You can also leave the wings on and remove (and eat!) them after braising the duck. In a pot just large enough to fit your duck, add the neutral oil, ginger, scallion, and star anise over medium-heat. Cook until fragrant, about 1-2 minutes. Then add the salt, sugar, light soy sauce, Shaoxing wine, dark soy sauce, and water. Bring to a boil.

Carefully lower the duck into the pot. Then lift it out to ensure there are no cold pockets/air pockets inside the duck cavity. Place it back into the braising liquid, again ensuring there are no air pockets inside the duck. Bring to a boil again and adjust the heat to a simmer. Cover and cook the duck on one side for 20 minutes. Carefully flip the duck and simmer for another 20. Then repeat, for another 20 minutes on each side for a total of 80 minutes. With the duck backside down, turn off the heat, cover, and let it sit in liquid for another 40 minutes. Reserve the braising liquid.

Remove to a plate for 30 to 60 minutes, or until the duck is cool enough to handle but still warm to the touch. Transfer the duck breast-side-up to a cutting board. Cut the duck from the top of the neck down the breastbone to the open cavity, and push both sides down to expose the bones.

Carefully twist off the drumette bones and drumstick bones. Use a sharp cleaver or chef’s knife to cut out the back bone by making a cut on each side of it. Using your hands, carefully separate the rib and the breast bones from the meat. Pull out the shoulder bones, wish bones, and thigh bones. Feel around with your hands for any remaining loose bones and remove them. Place the two halves of the deboned duck skin-side down on a plate, and put another plate on top. Refrigerate overnight.

The next day, you’re ready to assemble the dish. Beat two eggs in a shallow bowl. On a separate wide, shallow dish, toss together the breadcrumbs, cornstarch, flour, salt, and white pepper.

Dip half of the duck into the beaten egg until thoroughly coated. Place the duck into the breadcrumb mixture on both sides. Gently shake off any excess. Repeat this process again until the duck is fully coated with no bare spots. Transfer to a separate plate. At this point, you can choose to wrap one of the duck halves tightly in plastic wrap and freeze it for another day.

Heat 2 cups of canola oil in a pan or wok until it reaches 350°F/175°C. Lay the duck into the oil and fry for 3-4 minutes. Carefully turn the duck over and continue to fry the other side until both sides are golden brown and crispy. You may have to flip the duck 2 or more times to get even color. Remove the duck onto a cooling rack to drain and rest. Alternatively, you can pan-fry in a cast iron pan with 1/4 cup oil until crispy and golden on both sides.

Heat your wok over high heat, and add 1 tablespoon of the frying oil to your wok. Add the garlic, mushrooms, bamboo shoots, and red bell peppers, and stir-fry for 30 seconds. Add the Shaoxing wine, followed by the napa cabbage. Stir-fry for another 30 seconds, and stir in the braising liquid, oyster sauce, sesame oil, and white pepper.

Next, add the julienned bok choy (or snow peas), and give everything a quick stir. Let the sauce come to a boil, and add the cornstarch/water mixture. Stir-fry for another 30 seconds until the sauce has thickened enough to coat a spoon.

Transfer the vegetable mixture to a platter. Slice the duck into 1-inch/2.5cm wide pieces, and place on top of the bed of vegetables. Top with crushed almonds and serve immediately.