this is a bit troublesome but it's deliciuos!

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Braised duck with chestnuts
China

125g/4 oz. dried chestnuts
2kg/4 lb. Duck
2 cloves garlic, crushed
1 t. finely grated fresh ginger
1 T. light soy sauce
1 T. Chinese cooking wine
1/2 C peanut oil
3 T. red bean curd
2 t. sugar
4 spring onions
tomato or chili flower to garnish, optional

Pour boiling water over dried chestnuts in a bowl and allow to soak for 30 min. drain off water before using.
If dusk has been frozen, allow to thaw completely, rinse and wipe inside and out with paper towel. Combine garlic, ginger, soy and wine and rub all over duck, inside and out.
Heat oil in a wok and brown duck all over, turning it frequently. Remove duck to wok. Add bean curd masked with the sugar. Pour in hot water to come halfway up the duck. Add chestnuts. Bring to the boil, then reduce heat , cover wok an simmer duck and chestnuts until duck is tender, about 1 1/4 - 1 1/2 hours. Turn duck during cooking and add more water if necessary. Lift duck on to a wooden board and cut into pieces with a sharp cleaver, Chinese style Arrange duck on a serving platter, spoon chest nuts and gravy over and garnish with short lengths of spring onions. If liked, use a tomato or chili flower for garnish as well.

Note: Chinese yam or even the humble potato can be used to replace the dried chestnuts. In either case, peel and cut into cubes, then add to the simmering gravy 30 minutes before duck is completely cooked.