A perfect make-ahead dish, braised duck tastes even better overnight as the gravy gets soaked up by the duck.

Ingredients
2 tbsp salt
2.3-2.5kg duck, rinsed and patted dry with kitchen towels
1 tbsp 5 spice powder
2 cups water, more if needed
½ cup dark soy sauce
1 inch fresh galangal, sliced
1 tbsp sugar
4 whole cloves
4 star anise pods
2 sticks cinnamon, 2 inches
1 tsp black peppercorns
15g rock sugar
4 pieces firm tofu
4 egg

Instructions
1. Boil eggs for 10 minutes. Remove and set aside. Rub ½ tablespoon of salt evenly on duck, including the insides.
2. Marinate duck with 5 spice powder. Evenly coat outside and inside of duck.
3. In an Oval French Oven, mix water, soy sauce, galangal, rock sugar, cloves, star anise, cinnamon, peppercorns, and remaining salt. Bring to a boil.
4. Reduce heat to medium-low. Gently place duck into Oval French Oven. Liquid should cover up bottom half of duck.
5. Cover with lid and braise for 15 minutes, then flip duck.
6. Repeat steps 3 times until meat is evenly coloured and cooked.
7. Add in firm tofu and eggs, continue to cook.
Add salt and sugar to taste.
8. Total recommended cooking time is 1 - 1½ hours. To check doneness, poke duck’s thigh with a bamboo stick. If juices run clear, duck is cooked.
9. Turn off heat. Leave duck immersed in the sauce for another hour if desired.
10. Serve well.

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