Guangdong has a famous dish — Braised Goose (Lok Ngap). "Lok" means to roll; because making this dish requires constantly rolling and pan-frying the goose or duck until golden brown, it is called Lok Goose or Lok Duck.
Steps for making Braised Duck：Wash the duck clean and use tweezers to remove any fine feathers. Cut off the tail and discard it, and cut off the neck and feet. Prepare ginger, garlic, bay leaves, and star anise. Soak the dried tangerine peel in hot water until soft, then scrape off the white membrane. Put a little more oil in the wok and keep rolling the duck to fry it until golden brown; during this process, the duck's own fat will also be rendered out. Pour off the excess oil, and use the small amount of remaining oil to stir-fry the ginger, garlic, star anise, and tangerine peel until fragrant. Add the fried duck back in and fry it a little more, then pour in the rice wine. Mix light soy sauce, dark soy sauce, oyster sauce, and chu hou paste evenly. Pour in the sauce mixture, add rock sugar and 2 bowls of boiling water, bring to a boil over high heat, then turn to low heat. Every 10–15 minutes, turn the duck over and continuously spoon the sauce over the duck. After about 1 hour, the duck is cooked. Let it cool. Chop it into pieces, drizzle with the sauce, and serve. It tastes wonderful.