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Rub the duck with five spice powder and salt, then with a layer of 1.5 tbsp of dark soy sauce. Leave to marinate in the refrigerator for 1 hour or overnight.
Put 1 cup water into the Instant Pot. Place the eggs into a steamer basket and insert into the inner pot.
Seal the pot and put on manual pressure for 5 minutes. When done, wait another 5 minutes, then open the pot and put the eggs into an ice water bath. Peel the eggs when cool and set aside.
Empty the pot and dry it. Put the pot back and put on sauté mode. Put in the peanut oil and heat up briefly, then add the garlic, ginger, galangal, dried chilli, cloves, star anise and cinnamon sticks and stir fry for 2-3 minutes till the garlic is fragrant and slightly caramelized.
Add the dark and light soy sauce, as well as the sugar substitute and water and stir well. Carefully place the half duck into the pot, breast side up, making sure the duck is mostly immersed in the braising liquid.
Seal the pot and put on manual high pressure for 25 minutes. Allow natural pressure release.
Remove duck from the pot and let it cool slightly. Chop the duck into smaller bite sized pieces.
Skim off the oil from the braising liquid.
Put the pot back into sauté mode and put the tofu and eggs in. Simmer for 5 minutes, then plate together with the duck and serve hot.