Another versatile dish, this can be served as a cold cut or hot with its broth and some fresh ginger and spring onion julienne. Chicken legs could also be used.
Pound half of the garlic, the galangal, sea salt and five-spice powder in a mortar with a pestle to form a fine paste. Rub the duck legs with the paste and leave to marinate for 2 hours.
Dry-fry the sugar in a hot wok until it melts. Add the remaining garlic, soy sauce and duck legs and toss together, then add
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