The duck is traditionally braised in the aromatic broth (palo in Thai or lu Chinese) but I wanted to be able to enjoy the delicious duck skin as well, something that I have been craving for weeks. Another advantage of roasting the duck is of course the wonderful fat that rendered out during the roasting process, well more about that later.
To make sure the aromatic broth is also rich and meaty; I have added a few roasted duck necks to the stock pot, they can be purchase from any Chinese bbq restaurants for next to nothing. Be patient and allow the broth to simmer very slowly for a few hour while you prepare the rest of the components for the dish.
3 roasted duck necks*
*available from your local Chinese bbq restaurants