Part
Deux
Step
8
Get some sugar, about a handful would be enough.. it's used to
dampen the strong salty taste of the dark soy sauce.
Step
9
Toss the stuff into a hot wok and allow it to melt into a black
treacly mess, remember not to let it burn, but just turn
black.
Step
10
Add about half to three-quarters of a bottle of Tai Hua soy sauce.
Use the grade that is below the premium one because the premium one
is not salty enough. Stir the mixture until the melted sugar
dissolves and bring to boil.
Step
11
Slowly into the boiling sauce, place the duck and either put in the
rack (which I forgot to do) or move the duck a lot so that it
doesn't burn. Keep basting it for 15 minutes.
Step
12
After turning over the duck bast the other side and allow to simmer
for another 10 to 15 minutes (notice the burn mark where I forgot
to put the rack in and didn't move the duck enough)
Step
13
After the duck has become golden brown, turn it over (optional) and
add water until the level which covers about 7/8 of the duck.
Step
14
Lower heat after bringing the liquid to boil to allow to simmer.
Keep basting the duck and turn over after 15 minutes. Keep basting
again (total 30 minutes)
Step
15
Bring to simmer after that half hour.
Step
16
Cover the duck and allow to simmer. Every 15 minutes, turn duck
over.
Step
17
After about 2 hours from the start of cooking, of basting,
simmering and turning (making sure it doesn't burn), the duck
should look like this.
Step
18
Take the duck out of the sauce and allow to drain, place on a big
plate to allow to cool before chopping. The sauce can be removed to
use to stew hard boiled eggs, taupok and what ever you like. Excuse
the burnt skin.. that part should be removed or if you remember
unlike this old decrepit bear, use a little rack to prevent
burning..
there you go... Braised Duck 
