Stew Duck recipe

First time in my life to put my hand cooking duck. I'm not a duck meat enthusiast but my roommate likes duck meat very much. He will make a trip to a place that is 40mins away just to have plate of roasted duck rice. He can sit patiently waiting for more than 30mins for that plate of heavenly roasted duck rice. Thinking to please his taste buds, I take up this challenge.

I Googled on stew duck and find some recipes which I think are pretty simple to modify. To avoid failure, I read the recipes few days before the experiment date, prepare the ingredients & the most important one, for me, visualize the process. (it always reap success if I did this)

Here are the ingredients :
1. Duck 1x (normally weight 2kg)
2. 3/4 bowl of dark soy sauce, dilute it with water
3. A big chunk of ginger, sliced
4. 4-5 cloves of garlic (with skin) and 2x shallots (sliced)
5. 1x cinnamon stick, 3x anise, 2x dried mandarin orange skin (陈皮)
6. a stew bag. (滷包) *else, use 5 spice powder.
7. 2x of rock sugar. (size of a garlic bulb)

#1. Clean & wipe the duck dry.
#2. Rub salt on duck, then Set aside. *rub 5 spice powder on duck if you can't get a 滷包.
#3. Heat your wok with 2 tbs of oil. Saute ginger, cinnamon stick, star anise, shallots and garlic.
#4. Put in the whole duck, roll the duck on the spices for few moments. Then pour in the dark soy sauce; add in 陈皮, rock sugar & 滷包

#5. Simmer for 30mins, then turn it. *turn every 20m, until it is cook for 1 1/2 hrs.
**skim oil away from the gravy.

Cut stewed duck into pieces and pour gravy on it before you served.

I'm very happy with my 1st experiment result. I suppose to keep it for dinner, but who is on earth to resist this. So, I cut the thigh, scoop some gravy and eat with hot steaming rice. Hmmm.....heavenly.