Recipe: Duck and Chestnut Stew

This looks delicious to me. If I can get a fresh duck this Sat., I will prepare this for Sunday lunch.
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Chinese Duck and Chestnut Stew (I think it's a Cantonese style.)

Ingredients
400g duck - chop into fairly big pieces

For seasoning the duck:
1/2 tsp light soy sauce
Dash of white pepper powder
Dash of Chinese five spice powder
Pinch of salt
1/2 tsp dark soy sauce (mushroom soy sauce)

100g shelled dried chestnuts
12 pieces Chinese dried black mushrooms--soaked
12 pieces button mushrooms
2 tbsp oil
1 tsp sesame oil
2 garlic cloves, minced
2 cm ginger, grated
1 tsp soy bean paste (yellow bean paste)
1 tbsp (or splash)Cooking wine

For sauce:
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp light brown sugar
1/4 tsp white pepper powder
500ml good chicken stock

Method:
SEASON duck for at least 30 minutes. Boil chestnuts for l0 minutes and drain well. Deep-fry chestnuts for 2-3 minutes. Drain. Reheat oil and deep-fry duck pieces until golden brown.
Heat claypot (or a heavy duty saucepan) with oil and sesame oil and lightly brown ginger and garlic until fragrant. Put in soy bean paste and fry until fragrant. Add cooking wine. Add duck pieces and chestnuts. Toss until they are well coated with ingredients.

Pour in sauce ingredients. Bring to a boil, then lower heat and simmer for 1 1/2 hours. Add both types of mushrooms and simmer for 15-20 minutes or until duck is tender and gravy thickens.