Use a large wok to add the cut duck pieces
and all the ingredients except whisky, sugar and ghee. Bring to the
boil, then cover and simmer until the duck is tender. Using another pan,
heat te ghee and fry the pieces of duck, then add in the gravy. Add
sugar and whisky and simmer for another 10 minutes. Serve hot with
steamed white rice, fried onion sambol and cucumber sambol.