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1
For Chili Sauce: Blend all ingredients in a blender or m& p, season to taste with sugar and salt and add a little water to dilute if necessary.
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2
The taste will vary considerably depending on the chiles.
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3
I use sambal oelek instead.
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4
Combine sugar and 1 T water in small saucepan and stir over low heat until sugar dissolves.
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5
Increase heat and boil without stirring until medium caramel colour.
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6
Remove from heat and carefully add 1 cup water (mixture will spit).
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7
Stir over heat until smooth.
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8
Transfer mixture to heavy pan large enough to hold duck (roasting pan is good), as close as possible to a single layer, add 5-spice powder, garlic, galangal, sugar syrup, soy sauces, star anise and cinnamon.
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9
Add enough water to come about half way up the duck pieces.
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10
Bring to simmer and skim any scum that comes to the surface.
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11
Braise duck on low simmer for about 1 to 1 1/2 hours.
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12
Remove duck from liquid and refrigerate.
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13
Defat the liquid (cooled overnight is best).
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14
Return sauce to heat and reduce until syrupy.
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15
Take all the skin off duck, reserve.
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16
(See note below).
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17
Take meat off the duck, chop into bite size pieces, add it to the reheated sauce, and serve the whole lot on a platter.
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18
Chili sauce is served alongside, with steamed rice.
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19
Notes: I salt the skin and broil them until crispy, chop them up and sprinkle over the platter with chopped green onions.
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20
Recipe works fine with breasts too.
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21
Leave the duck in the pot with the liquid while refrigerating overnight.
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22
Then defat.
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23
add duck meat to sauce while reducing (about halfway through).
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24
If you wait until syrupy, there is very little liquid left.
