Aluminium Wrapped Lor Ngap Recipe (Braised Duck)

It has been quite a while since I last cooked a duck dish. My wife bought half a duck from the wet market and I marinated it overnight with spices and dark soya sauce. I love the taste of lor ngap (braised spiced duck) cooked till very soft. Marinating the duck overnight makes the flavours sink deep into the duck meat. This Braised Spiced Duck tasted very good with a bowl of hot steamed rice or porridge.

Ingredients
Duck, 1/2 bird
Five spice powder, 1 teaspoon
Dark Soya sauce, 1 teaspoon
Light Soya sauce, 2 tablespoon
Dried Mandaring Orange Peel, 1 pc (optional or you can just use plum sauce)
Cinnamon stick, 1 pc
Star anise, 2 pcs
Corn flour, 3 teaspoons
Salt to taste Garlic, 1 bulb

Marinade the duck with all the ingredients overnight. Wrap the duck in aluminium foil tightly and steam over high heat for 1 hour or a little more if you want the meat to be softer. Garnish with parsley and serve while still hot.