Teochew Braised Duck (卤鸭)

I don't quite like eating the braised duck from outside stalls becase they are not fragrant enough and it's not black enough!  I like to braise duck till very dark colour (you can reduce the dark soy sauce if you prefer lighter colour ok).

Ingredients:
1 Duck
2 Cinnamon Bark
3 Star Anise
6 Slices of Galangal
2 tbsp Castor Sygar
10 Pieces Rock Sugar
1 ts Fish Sauce
3 Litre Water

Marinate:
2 tsp Five Spice Powder
1.5 tbsp Light Soy Sauce
3 tbsp Thick Premium Dark Soy Sauce
1 tsp Salt

• Marinate duck for half a day to 1 day.
• Heat wok and add in 2 tbsp sugar to caramelised then add in the duck to coat it well.    Pour in the seasoning used to marinate duck too.
• Pour in water and add in all other ingredients and bring it to boil.
• Lower heat to low-med fire and simmer duck for 90 minutes (cover lid of wok and turn duck over every 15 minutes so that the cooking can be even) till done.
• Chop and serve with rice or yam rice.