i posted mine before... here it is again 
braised duck
buy 1 duck, as large as possible...
clean totally, inside, outside, the earhole... everything...
buy a sachet of 5-spice powder from the medical hall.. usually
around 50 to 80 cents is enough.. mix with equal amount of
salt..
rub the spice and salt mixture inside and outside the duck.. put
the duck in a plastic bag and throw inside the fridge (not freezer)
for about 3 days...
after 3 days, take duck out from fridge and allow to slowly thaw
out... rinse.. but not too thoroughly..
into a wok, throw a handful of sugar into it.. allow to
caramelise.. and pour about 3/4 to a whole bottle of Tai Hua dark
soy sauce (not the premium one, but the less than premium type..
need the saltiness)... stir the sugar until it is dissolved into
the sauce...
allow to boil...
if you have a little rack to lift the duck off the bottom of the
wok, use it.. if not, remember to keep moving the duck to prevent
burning...
place duck into the sauce... keep basting the thing... allow to
cook for about 15 minutes each side then turn.. keep turning until
the duck becomes golden brown...
then fill up to almost covering duck with water... continue to bast
and turn every 15 minutes... allow to simmer for about 2 hours
until the duck is cooked... it is cooked when you stick a fork into
the thickest part of the duck (the base of the neck of the duck, or
the breast meat) and if a clear liquid comes out, and not blood, it
is cooked..
if you want the duck to be more tender, allow another 10 minutes
cooking per side...
remove duck, drain...
voila!! braised duck!
the gravy can be used to cook braised eggs by putting hard boiled
eggs into it and boiled.. or just allowed to absorb the goodness
tau pok and other things can be also added...
after a while, you can chop up chinese cabbage and put in to make
braised cabbage..
all are wonderful with teochew porridge
