Braised Duck with Chinese Spices 滷水鸭

Ingredients
1 duck, clean and chopped off the backside/tail
1 tofu (optional)
6 boiled eggs, remove the shells (optional)
4 bulbs of garlic, halved
300g galangal, lightly smashed
3 star anises
2 cinnamon sticks

1 tbsp cardamom

1 tsp coriander seeds

2 bay leaves
Some coriander for garnishing
1/3 pot of water

Seasonings (adjust the amount to your preferences)
1/4 cup Thai fish sauce
1/2 cup light soya sauce (I use LKK)
1 tbsp salt
2 tbsp dark soya sauce, 老抽 (I use LKK)
3 tbsp oyster sauce (I use LKK)
2 tbsp dark thick sauce (for colouring)
1/4 cup Chinese cooking wine (hua tiao wine)
Some rock sugar

Method
1. Marinate duck with some salt and stuff 100g of galangal and 2 bulbs of garlic into the duck stomach. In a big pot, fill up 1/3 of the pot with water and bring to boil. Add garlic, galangal, star anises, cinnamon sticks, cardamom, bay leaves and coriander seeds into the boiling water, let it cook and simmer for 10 minutes or till fragrant.
2. Add all the seasonings and taste it. Simmer for another 5-10 minutes. 
3. Slowly put the duck into the sauce, cover it and cook for 30 minutes on one side. Turn the duck and cook the other side for another 15-20 minutes (The cooking time may vary, depending on the size of the duck). You may add more dark thick sauce if the duck is still light in colour. Remove the cooked duck.
4. Put the fried tofu and boiled eggs, cook for about 10 minutes or till it absorbed the flavour from the sauce.
5. When the sauce is cooled down, you may put the braised duck back into the gravy and let it soak for a few hours.
6. Chop the duck into pieces and serve with sliced tofu and halved eggs. Garnish with some coriander.