• One duck
  (TCH Group "Perak Duck"; 2.2 kg)
  
  Ingredients to pound or blend:

• 5 X cloves of garlic.

• 2 inch of galangal (Alpinia galanga; Lenhkuas; Blue ginger).

• 2 inch ginger
  
  The rest:
   

• 3 X tablespoons 5-Spice powder.

• 4 - 5 quills of cinnamon

• OPTIONAL: 1/2 teaspoon Szechuan peppercorns

• 1 teaspoon peppercorns

• 8 X cloves.

• 2 X Star Anise

• 2 inch galangal.

• 2 inch ginger.

• 10 cloves garlic.

• 1 X cup dark soya sauce.

• 1/2 cup light soya sauce.

• 50 g sugar (brown would be nice).

• Salt to taste.

• Water to top up.

 Method

• From the duck, remove all the bits which you do not wish to end up on your dinner plate.
  Rub it all over with salt and rinse clear.

• Mix the blended ingredients with one tablespoon of 5-Spice powder and rub the mixture all over the duck.
  Leave to marinate at least an hour, or overnight in the refrigerator if possible.

• In a deep saucepan (a wok is ideal for this purpose), dry toast the cinnamon quills, peppercorns, cloves. Set aside when done (you should be able to smell the aromatics).

• In the same saucepan, place the sugar and gently heat it up with stirring until a dark caramel is formed.
  CAUTION: Be VERY CAREFUL - sugar caramelizes at around 170 degrees centigrade.
  Be careful not to overheat and burn the sugar/caramel (or else start again).

• Allow the caramel to cool sufficiently before adding enough water to later submerge the duck to more than halfway.
  CAUTION: Be on the lookout for violent spattering when water contacts the caramel.

• Add the toasted dry spices.

• Add the two types of soya sauce.

• Place the duck in the concoction.
  Check that the level of the concoction is at least halfway up the duck (or more).

• Bring the concoction to the boil, then reduce the heat to a simmer and leave for 45 minutes.

• After 45 minutes, turn the duck over and leave for another 45 minutes.
  Add more hot water if the duck is no longer covered to halfway deep.

• During the 1.5 h of simmering, you may want to hard boil some eggs, shell them and add them to the cooking concoction to imbibe the latter's color and taste.

• At the end of the 1.5 hour simmering, remove the duck and let it cool.
  Cut into serving sized pieces after the duck is cooled.

• Garnish and serve (with coriander leaves and or spring onions is nice).

• Chilli sauce: I made a condiment with fresh red chillis, galangal, garlic, sugar and vinegar - blended together until fine.

Here is the duck being cooked:

As served:





Observation and conclusion

5-Spice powder is a variable ingredient. It very much depends on the blender as to the flavor and taste characteristics which result. Therefore, when you find a particular preparation that you like, note the details such as brand or place of purchase (it may be a Chinese medicine apothecary) and always obtain your powder from there. There are mild forms and then there are those which taste like herbal medicine ( I am not partial the the latter kind).

Organoleptic appraisal: The combination of ingredients as listed above leant on the side of medicine and the duck as is its wont, was tender in places and tougher in others after 1.5 h of simmering. In particular, the skin was coming apart even though the meat underneath was still a bit tough on the bite.