Clean duck well and pat-dry with several pieces of paper towels. Rub the inside and outside of the duck with salt, five spice powder and thick soy sauce. Stuff 3-4 slices of galangal in the duck cavity leaving the rest of the galangal aside. Leave aside for 1-2 hours.
Heat oil in a wok and add sugar. Cook until caramelised. Put in duck and coat well with the caramel. Pour in water gradually and add ingredients (A) and seasoning (B). Bring to a boil, then reduce the heat and cook for 1½-2 hours or until duck is tender and the sauce is thick. (Turn the duck occasionally through the process of braising.) Dish out the duck and cut into bite-sized pieces.