Second try loh ark

Decent try. However, with good loh ark being available in many places and my Father-in-law being a specialist in this, not sure if worth the effort.

Meat is nice and tender. My carving skills have improved too. Loh is undersalted (that was deliberate but not kosher) and the oomph is not there (FIL actually said too much dark soya sauce? I did not use light soya sauce at all - maybe that would have gapped the difference in balance and saltiness).

Here's the revised  recipe (taking into account the improvements I intend to try the next time).

1. 1 tbspn salt, 1 tbspn five spice powder, 4 tbspn dark soya sauce. Mix well and then rub very well into duck, including internal cavity. Refridgerate overnight.
2. In dutch oven, put some oil and fry ginger (about 100g galangal and 100g ginger in thick slices) with 2 cinnamon sticks, 4 star anise until fragrant. Then put in 4 tbspn sugar and fry until sugar turns brown.
3. Put in half a cup of dark soya sauce and stir a bit. 
4. Put in duck and baste.
5. Put in 1/2 to 1 cup of light soya sauce, 1 bulb of garlic (broken apart into cloves), and enough water to just cover duck.
6. Bring briefly to boil, cover, and then insert into oven (at about 80 degree C).
7. Cook in oven overnight for at least 8-10 hours at this low temp.
8. Remove duck from dutch oven, skim off oil. Check tenderness - if necessary return duck legs and thighs to dutch oven for a further 1-2 hours (and turn up heat a little). Check seasoning and reduce liquid if necessary (after all meat is cooked).
9. Now braise eggs, tau kwa etc in the liquid. Reserve the meat in fridge. When serving, warm up in braising fluid then cut.