Pet Palo - Steamed Duck with Chinese Influence

This recipe is to steam a 4 pound duck. As described here it is best 
cooked in one of the combination electric steamer/pans popular in 
Thailand: these have a largish pan that can be used as a frying 
pan/skillet or as a sauce-pan, and on this a steamer large enough for 
the duck sits. The whole is plugged into the mains electricity and is 
elegant enough to place on the table. I leave it to the ingenuity of the 
reader to work out how to do this in other equiment. 

Maggi Sauce (a thick black sauce made by the Swiss company Maggi) is now 
a traditional ingredient in many Thai dishes.Base Sauce.
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Mix equal parts of Maggi seasoning suace, mushroom soy sauce, Oyster 
sauce, and dark sweet soy sauce, varying the quantities slightly 
according to taste, to make up three cups of base sauce.Sauce. (additional ingredients)
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6 cups  water 
8-12 cloves garlic, crushed or minced 
quarter cup chopped cilantro/coriander (including the roots if poss) 
1-2 teaspoon freshly ground black pepper 
1 teaspoon fish sauce (this is the "salty" flavor - to taste 
3 cups  base sauce (above) 
half cup palm sugar.method.
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Place the water in the base of the steamer and bring to a boil. Add the 
other ingredients, and stir until it is boiling then reduce heat to 
simmering point. Put the duck in the top container and steam for 35-40 
minutes. At which point the duck should be nearly cooked. Turn off the 
heat, and allow the duck to cool until you can handle it (professional 
chefs with asbestos hands probably don't need to let it cool at all), 
remove the legs and wings, then fillet the duck. Place all the meat, the 
wings and the legs in the sauce, and keep the bones to make soup stock. 

Place the base pan on the table with the lid in place, and about 15 
minutes before you want to eat switch it back on. This will complete the 
cooking and allow the meat to absorb the flavor of the sauce. Provide a 
pair of chopsticks so the diners can serve themselves. You will also 
need a small ladle to serve the sauce.  

Serve with chillis marinated in dark sweet soy and fresh ground ginger 
as condiments, and either steamed jasmine rice or sticky rice. 

Footnote: this is how we serve it to an adult table -- when children are 
present we serve the meat to each diner and decant the sauce into a 
sauceboat: it prevents fights over the legs!