Pato tim or patuten or humbang itik (marinated duck braised in soy sauce)

Ingredients

• a whole dressed duck of about 1.5 kilograms or 3.3 libras
• 2 pieces star anise,
• 8 gloves garlic, crushed,
• 2 pieces bay leaves (laurel),
• 2 pieces onions, peeled and quartered,
• 1 teaspoon Sichuan peppercorn, slightly toasted,
• 1 teaspoon salt and ½ cup + 2 tablepsoons brown sugar.

The liquid ingredients:

• 2 tablespoons + ¼ cup soy sauce, separated
• 3 tablespoons rice vinegar
• 3 tbsp oyster sauce
• 3 cups broth or 2 chicken cube
• 3 cups water to make the broth and
• 2 cups vegetable oil for slightly frying the duck.

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Preparation

• Thoroughly wash and clean the duck. Drain it properly then pat dry it using paper towels. Season it with the 2 tablespoons of soy sauce, slathering onto skin and inside the cavity. Marinate it for at least an hour inside the fridge.
• In a deep wok or pan, heat the oil and fry the duck on both sides until just seared to light brown color. Transfer in a deep plate and set aside.
• In a mixing bowl, pour all the remaining liquid ingredients, stir and mix them together. Add the brown sugar and salt and stir further until the sugar is dissolved and you have this sauce mixture.
• In a large wok or heavy pot, place the browned duck and pour the soy sauce-sugar mixture. Add in all the other ingredients and heat on medium flame. Once it boils, lower the heat to the lowest setting possible but maintain that the liquid is still a bit gurgling.
• Simmer with the lid on until duck meat is fork tender. Flip the whole pato over every 30 minutes to assure even cooking. Be careful not to let the liquid to dry up. If necessary, add hot water gradually, 1 cup at a time.
• When the meat is fork tender, take it out and set aside. Strain the rich sauce and discard the other ingredients. Return back the duck into the wok or pot and pour back the sauce. Continue simmering until the duck is very tender and only small amount of sauce remains.
• For the meantime, prepare the carrot which will serve as garnish and veggie. Peel and cut it to floweret. Steam or boil it until just cooked and still crunchy. Use of other vegetables such bok choy or petchay, black, button or oyster mushrooms and Chinese cabbage. In a large platter arrange the carrots floweret along the sides. Carefully place the whole duck at the center. Pour the thick sauce on top. If the sauce is not thick enough, use 1 teaspoon of corn starch dispersed in 1 tablespoon of water to thicken it over low heat.