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INGREDIENTS

• 1 duck
• 1 pc cinnamon
• 1 pc lengkuas
• few cloves garlic
• star anise
• 6 tbsp sugar
• 2 cups water
• 1 cup dark soya sauce
• ½ cup light soya sauce
• five-spice powder
• 1 pc mandarin peel
• black pepper seeds

METHOD

1 Wash duck, rub whole body with salt and season with some dark and light sauce.

2 Insert cinammon, lengkuas, garlic and star anise into cavity of duck. Keep aside for ½ hour.

3 Heat wok over medium fire until hot. Add in sugar and caramelise until brown.

4 Place duck into wok and add water, dark soya sauce, light soya sauce, five-spice powder, mandarin peel & black pepper seeds. For the first 20 minutes, baste duck with liquid every 5 minutes.

5 Cover wok and stew for another 40 minutes. Flip duck midway for a more even braising.