For Chili Sauce: Blend all ingredients in a blender or m& p, season to taste with sugar and salt and add a little water to dilute if necessary.
The taste will vary considerably depending on the chiles.
I use sambal oelek instead.
Combine sugar and 1 T water in small saucepan and stir over low heat until sugar dissolves.
Increase heat and boil without stirring until medium caramel colour.
Remove from heat and carefully add 1 cup water (mixture will spit).
Stir over heat until smooth.
Transfer mixture to heavy pan large enough to hold duck (roasting pan is good), as close as possible to a single layer, add 5-spice powder, garlic, galangal, sugar syrup, soy sauces, star anise and cinnamon.
Add enough water to come about half way up the duck pieces.
Bring to simmer and skim any scum that comes to the surface.
Braise duck on low simmer for about 1 to 1 1/2 hours.
Remove duck from liquid and refrigerate.
Defat the liquid (cooled overnight is best).
Return sauce to heat and reduce until syrupy.
Take all the skin off duck, reserve.
(See note below).
Take meat off the duck, chop into bite size pieces, add it to the reheated sauce, and serve the whole lot on a platter.
Chili sauce is served alongside, with steamed rice.
Notes: I salt the skin and broil them until crispy, chop them up and sprinkle over the platter with chopped green onions.
Recipe works fine with breasts too.
Leave the duck in the pot with the liquid while refrigerating overnight.
add duck meat to sauce while reducing (about halfway through).
If you wait until syrupy, there is very little liquid left.