Begin by rinsing the duckling with cold water and patting it dry. Transfer it to a large pot and cover it with 2 quarts of water. Add soy sauce, ginger root, garlic, salt, and five-spice powder. Bring the mixture to a boil before decreasing the heat to low. Simmer for 1 ½ hours or until the duckling is tender.

In a separate bowl, mix together boneless pork, green onions, water chestnut flour, cornstarch, salt, egg whites, and bamboo shoots. Blend all of the ingredients together until combined.

Carefully remove the duckling from the pot and place it onto a cutting board. Cut into 4 or 5 pieces, depending on preference. Stuff each piece with the filling mixture created in Step 2. Put them in a skillet and add vegetable oil to cover.

Heat the skillet over medium heat and fry each side of the duck for 10 minutes or until golden brown and crispy. Move the fried duck to a plate lined with paper towels to absorb any excess oil.

In a saucepan, combine blanched almonds, chicken broth, oyster liquor, cornstarch, and cold water. Cook over medium heat until the sauce thickens. Once done cooking, remove it from the heat and let it cool.

Arrange the fried duck on a serving platter and pour the sauce over it. Garnish with extra blanched almonds, if desired. Serve hot!