Braised 8-precious duck

1 duck
Shallots
ginger
garlic
S & P
Marinade:
Soy sauce
Garlic
Salt and sugar
Shitake mushrooms 5 soaked
Julienned Bamboo shoots
Water chestnuts
1 Tabs Fermented red bean curd
1 leek cut up
1 green onion cut up
Broth
Soy sauce
Potatoes

Rub duck with marinade the night before. Heat oil in wok. Add duck breast down, with shallots, garlic, ginger S &P. Turn upside down; add water chesnuts; mushrooms, bamboo shoots, fermented red bean and leek, green onion extra soy and stock. Braise 1 hour then add cubed potatoes, braise another half hour and serve.