Braised Whole Duck Legs with Huiji Waist Tonic by Jeannie Lee

2 whole Duck Legs
2 hard boiled eggs
1Huiji cup full Huiji Waist Tonic
1 cinnamon stick
1 star anises
3 small pepper corns
1 cloves
5 slices of ginger
8 cloves of garlics
2tbsp raw sugar
3tbsp dark soy sauce
Water enough to cover the duck legs

  1. Boil the eggs and removed shell and set aside. 
  2. Wash and pat dry Whole Duck Legs. Rub with salt and leave in the fridge for couple of hours.
  3. Remove duck legs from fridge. 
  4. Heat up a wok/pan, add in 2tbsp raw sugar to caramelize, put in duck legs, skin side down to coat with the caramelized sugar. The duck legs skin willbe slightly golden brown colour.
  5. Add in cinnamon stick, star anises, cloves, pepper, garlics, slices of ginger.
  6. Pour enough water to cover the duck legs then add in dark soy sauce. Bring to boil. Add salt and sugar to taste. 
  7. Add in the hardboiled eggs and boil together for 30mins 
  8. After 30mins of cooking, add in Huiji cup full of Huiji Waist Tonic and simmer the ducks legs for another 5mins. 
  9. Remove duck legs and allow to cool before chop(optional) and serve with braised hardboiled eggs.
  10. Garish with spring onion and pour braised sauce over and serve.