Beer-Braised Duck

1. Clean the duck and dry it thoroughly. 2. Heat oil and stir-fry the duck over high heat for around 5–6 minutes until lightly browned. 3. Add garlic, ginger, cinnamon, star anise and the remaining spices. 4. Reduce the heat and cook the doubanjiang until fragrant and red. 5. Add dried chilli and beer. 6. Season with chicken seasoning, sugar, white pepper and vinegar. 7. Bring to a boil, cover and simmer gently for around 30 minutes. 8. Remove the lid and reduce the sauce over high heat. Add fresh chillies. 9. Finish with spring onion and serve.