Grind black pepper corn, cinnamon stick and stars anise together to create a powdery texture.
On a medium heat, roast the ground powder before adding in about 2 tablespoons of vegetable oil.
Add onions, garlic and coriander and continue to sauté until onions are golden brown
Add tamarind paste with chicken stock and water and allow to simmer for about two minutes.
As the sauce simmers, add brown sugar, soy sauce, fish sauce, and honey.
Let the sauce continue to simmer for another 5 minutes before adding the grilled duck to the sauce and cooking for a further 3 minutes.