Teochew Braised duck 潮洲卤鸭 by Sharona Choo

Simplified Teochew Braised duck 简易潮洲卤鸭 by Sharona Choo
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Ingredients :
1 duck weigh about 1.8 kg ( Clean ) 
6-8 cloves of garlic
1 1/2 tablespoon of brown sugar or gula Malacca 
1 or 2 stick of cinnamon （　桂皮　）　
2 pieces of star anise ( 　八角　）　
8 grams of five spice powder ( 五香 粉 ) (1 small packet )
1 1/2 tablespoon of LKK oyster sauce 
5 tablespoons of Thick black soy sauce 
2 teaspoon of salt 
2 tablespoon of olive oil 
black pepper seeds 1/2 teaspoon ( lightly crush )
Hot Water ( to cover half the pot / wok ) 
6-8 pieces of dry mushrooms ( this is to take away the duck smell, it gives a fragrance to the duck )
Last ingredients before serving :
half cucumber
1 tablespoon of sesame oil
1 stalk of spring onion ( for garnishing )

Methods :
1) Heat up the wok, add in the oil. When it's hot, put the garlic in,when the smell comes out, add in the star anise,cinnamon, black pepper seeds, five spice powder, stir well, till the fragrance is out, lower the fire to medium, add in the brown sugar, stir well, add in the black soy sauce, add in the water. Stir well , bring it to boil. 
2) When the water boils, put in the duck, make sure the breast face down . 
3) Bring it to boil, add in the salt, oyster sauce, mushrooms, stir well, lower the fire to small, let it simmer for 30 mins.
4) After 30 mins, turn the duck to the other side, let it simmer for another 20 mins. 
5) After another 20 mins, turn the duck back to the breast face down,off the fire, let the duck sit inside for another 10 -15 mins. This way the duck can absorb the taste better. 
6) After 10-15 mins of sitting inside the wok, take the duck out , for it to cool down. 
7) Cut the duck when it's cold, cos if u cut it hot, it will break .
8) Make sure u spread the sesame oil on top the duck before serving, cos it really makes it taste better !!