You have to reduce the ingredient if using less than a duck.  You can also do it with just duck tigh or legs if you can get parts in supermarket (usually you have to buy the whole duck).  Wings also turn out very nice when briased.  Also add in duck gizzard if you like them.  

Ingredients

1. 1 duck (or half or quarter)
2. 8 tablespoon dark soya sauce
3. 4 tablespoon light soya sauce
4. 1 1/2 teaspoon salt
5. 4 tablespoon sugar
6. 4 cm section of ginger
7. 8 clove garlic
8. 1 liter water
9. 1 to 2 Star Anise (八角, ba jiao, bak kok)  - optional 
10. 4 tablespoon oil

Method

1. Scrape off skin of ginger, and cut into slices. Peel garlic, and chop into chucks.  Wash duck and drain dry.
2. Heat up a wok, add oil ginger and garlic, stir till fragrant.  Add in sugar, and stir slightly caramelize.  Put the duck in with skin on the wok, to scald the skin with the hot oil and caramel. Turn it around till all sides are scalded. Pour in dark and light soya sauce, and continue the scalding process by turning it around for 3-5 mins, until soya sauce fragrance comes out.
3. Pour in water, and salt. Add in the star anise.
4. Cover and let it simmer in very low heat for 30 mins, turn it around and simmer for another 30 mins, and turn it around and another 20 mins. 
5. Turn it around and simmer the final 20 mins.  You can add dried bean curd (tau pok)  or hard boiled egg (shell removed) and braise together.
6. Watch the water gravy level during cooking, you should use low heat so that it don’t dry up too fast. 
7. Remove the duck from the gravy, and leave it to cool, and cut into smaller pieces with cleaver to be served.
8. Serve with white rice, with the gravy.

Especially during Chinese New Year, Chinese exchange gifts and winter meats is one of the favorite items.  Or you may see winter meat being sold on the streets during Chinese New Year and just wondering how you can cook them.  There are many ways you can use these meats in Chinese cooking, such as fried rice, fried kuay teow or omelette, Steaming is the simplest way to get the original flavoring! (原汁原味).

Occasionally this is mistakenly called “waxed” meat as the word “La” in mandarin or “Lap” in Cantonese in sounds like wax.

Ingredients 

1. 2 Winter Sausage (臘腸)
2. 2 Liver sausage (膶腸)
3. 1 piece of winter duck (臘鸭)
4. 3 or 4 bulbs of chinese arrow roots tuber (Tse gu) (easily available during Chinese New Year period).
5. All the above are optional and you can choose and match any combination.

Method

1. Wash the meats.
2. Slice the meat into thin 2-3 mm slices. (Liver sausage may need to be a little thicker because it might break apart)
3. Peel off the skin of the arrow root and slice them into ½ cm slices.
4. Lay the arrow root slices on the steaming plate.
5. Place the meat on top of the arrow root slices. (the juice will flow and absorbed into the arrow roots during steaming)
6. Steam for 10 mins.
7. Serve hot.
8. It may not be very healthy, but for the gravy and oil collected after steaming, you can mixed a table spoon of it into your white rice, it makes the rice extremely nice!