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Braised Duck

1.8 kg duck (that's about 4 lbs)
300 ml oil for frying
2 cups stock or water
2 cups dark soy sauce
1 cup light soy sauce
3/4 cup sherry
100 grams sugar (about 3 - 4 ozs) or to taste
3 star anise
3 cinnamon sticks

Cut duck into quarters and dry the pieces well. Heat the oil and
fry the duck skin side down for 15 - 20 minutes. Do not turn over
but do baste. Drain.

Mix the other ingredients and bring to a boil. Add the duck pieces
and simmer until done.

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