Wash the whole duck and pat dry. Season liver, gizzard, duck head and feet with salt and stuff into the duck cavity.
Line a clay pot ot palayok with banana leaves or peeled and halved sugar cane.
Place the whole duck into the pot, breast side down.
Meanwhile saute garlic, onion, ginger, bell peppers and black beans in lard or oil.
Put over the duck, then add laurel leaves, vinegar, sweet tuba, soy sauce, black pepper and chili.
Simmer over low fire while basting the duck with the sauce every few minutes.
Cook the duck for at least and hour and 15 minutes or more until the duck becomes tender and the sauce is reduced to its desired consistency.