|Duck||4 Pound (1.8 Kilograms)|
|Oil||10 Fluid Ounce (300 Milliliter, Preferably Ground Nut)|
|Chicken stock/Water||2 Pint (1.1 Liter)|
|Dark soy sauce||2 Pint (1 Liter)|
|Light soy sauce||10 Fluid Ounce (300 Milliliter)|
|Rice wine/7 1/2 ounce dry sherry mixed with 7 1/2 ounce chicken stock||15 Fluid Ounce, mixed (400 Milliliter)|
|Sugar||4 Ounce (110 Grams)|
|Cinnamon sticks/Chinese cinnamon bark garnish||3 (For Garnish)|
1. Divide the duck into quarters and blot dry with paper towel.
2. In a wok or large frying pan heat oil until almost smoking and shallow fry the duck in two lots, skin side down.
3. Lower the heat and continue to fry slowly until the skin is browned (this should take about 15-20 minutes).
4. Baste the duck as it fries but do not turn the pieces over.
5. Remove and drain on paper towel.
6. In a large pot mix all the sauce ingredients together and bring it to a boil.
7. Put in the duck pieces and lower the heat to a simmer.
8. Cover the pot and slowly braise the duck for 1 hour or until it is tender.
9. Remove the fat from top while cooking (this will prevent the duck from becoming greasy).
10. Remove the duck pieces with a slotted spoon and let them cool, then chop them into bite sized pieces.
11. Arrange the duck pieces on a warm platter, garnish with the fresh coriander and serve immediately (alternatively the duck can be cooled thoroughly and served at room temperature).
Once the sauce has cooled, remove any lingering surface fat, freeze and re use to braise duck or chicken.