Stewed Galangal Duck

Recipe sourced: via Reunion Recipes: Adult vs. Kid table book
Ingredients A:
1 about 2 kgs duck
1 stalk lemongrass
1 stalk spring onion
1/2 bowl water
8 tbsp oil
Salt to taste

Ingredients B (Chopped):
300g young galangal
100g ginger
100g shallots
4-5 cloves garlic
2 red chilies
2 tbsp soybean paste

Ingredients C:
2 tbsp Kaoliang / sorghum wine ~ omitted
2 tbsp light soy sauce
1 tbsp rock sugar

Method:
Wash duck and pat dry.
Rub some salt over the duck
Flatten lemongrass and spring onion and stuff inside the duck cavity.
Heat oil in a pot, add ingredients B and fry until fragrant.
Add ingredients C and stir fry briefly.
Add duck, pour in water to cover the duck halfway and simmer over medium heat until the duck is tender (about 2 hours, turn the duck over halfway through).
Chop cooked duck into pieces and arrange on a plate.