Ingredients:
2 tablespoons salt
1 fresh duck, rinsed and patted dry with paper towels
2 cups water
1/2 cup dark soy sauce and braised dark sauce
2 plump stalks lemongrass, trimmed, bruised, and halved
1-inch piece fresh galangal, smashed
1 tablespoon sugar
4 whole cloves
4 star anise pods
Two 2-inch sticks cinnamon
1 teaspoon black peppercorns
Method：
Rub 1½ tablespoons of the salt evenly all over the duck, including inside the cavity.
In a large wok, mix together the water, soy sauce, lemongrass, galangal, sugar, cloves, star anise, cinnamon, peppercorns, and remaining salt. Bring to a boil.
Reduce the heat to medium-low. Gently lower the duck into the wok. The liquid should reach halfway up the duck. Top it off with additional water if necessary.
For the first 20 minutes, baste the duck every 5 minutes or so to color it evenly. Cover and simmer for another 40 to 60 minutes, or until cooked.
Total cooking time should be 1 to 1½ hours. To check for doneness, poke the duck in the thigh with a chopstick. If the juices run clear, the duck is cooked.
Turn off the heat and leave the duck immersed in the sauce for another hour if desired.
The tricky part is to how to cut the duck into serving pieces ;)
Leave this to your creativity
