Loh Ark-Braised Duck

This dish is often seen on Chinese new year and in most homes.Ducks is hardly counted in my list during the lunar new year but slowly I begun to add it to the list for the sack of my children and husband.I don't really like the taste of duck.Succulent it may be,but I found it to be very tough for my teeth.Therefore,I always skipped duck.Once in a year,sometimes on certain occasions,on my husband's side,I would get to see Lor Ark cooked by my mother in law and sometimes by my husband's sister in law.This year,is a bit special.I cooked my own
Lor Ark.

I gather bits by bits of the recipe after hearing how they cooked theirs and then altered it a bit to my own preferences.

I just can't rememember how long this recipe has been sitting in my drafts unposted.

Ingredients:

1 whole duck,clean and wipe dry
100 g galangal(cut in thin slices,but can be opted out)
100 g ginger(cut in thin slices)
2 cloves garlics
2 sticks of cinnamon
10 cloves
5 star anises
2 tbsps. five-spice-powder
50 grams white sugar or more
2 cups dark soya sauce
Adequate water to simmer the duck

6 hard-boiled eggs(add in at 20 mins interval)

Method:

1.   Rub some soya sauce and 5-spice-powder to the duck.Marinate at least 2 -4 hours preferred,so prepared earlier if you are going to make it for dinner.The longer,the tastier the duck is.

2.  In a big wok,saute the garlics,galangal,ginger,cloves,cinnamon and star anises until aromatic.Add in the sugar.Stir fry until the sugar is brown and caramelized.Add in some water and stir until the sugar dissolves.

3.  Add the marinated duck in.Gather all the marinating soya sauces and 5-spice-powder in the bowl and put in the wok.Braised under medium heat for 1 hour.Turn the duck every 15 minutes interval to ensure the duck is evenly cooked and colour.Cook until done and the sauce has thickened..

4.  Check to see if it really cooked before taking it out.

5.  When you are ready to eat,cut the meat out onto the plate and spoon the dark sweet sauce all over.It is very nice and tasty.Cut the eggs into half.

6.  Serve with rice and garlic ginger vinegar.