Ingredients：
| A | |
| Duck (chopped into pieces) | 1⁄2 (~1.5 kg) |
| Cooking oil | 2 tbsp |
| B (pounded) | |
| Shallots (peeled) | 100 g |
| Garlic (peeled) | 100 g |
| Dried chillies (soaked) | 6 |
| slices Galangal | 5 |
| C | |
| Cinnamon stick | 1 |
| Star anise | 2 |
| Fermented soy bean paste | 1 tbsp |
| Five spice powder | 1⁄2 tbsp |
| Coriander powder | 1 tbsp |
| D | |
| Salt | 1/2 tbsp |
| Sugar | 1 tbsp |
| Oyster sauce | 1 tbsp |
| Light soy sauce | 2 tbsp |
| Pepper | 1 tbsp |
| Water | 500 ml |
Method:
1. Heat up oil in the 8L Pressure Cooker, sauté all pounded spices B until fragrant, add in ingredients C and continue to stir fry until aromatic.
2. Put in duck and stir fry until well mixed. Add in seasoning D and bring to boil.
3. Cover the Pressure Cooker with its lid, use 2000 W to heat up, when the pressure release valve starts to shake and make hissing sound, reduce to 1000 W, cook for 15 minutes.
4. Open the lid when the safety valve (pressure indicator valve) is completely down and ready to serve.
