6 star anise
6 cardamom pods
20 g palm sugar
3 sticks of lemongrass
100ml sweet Indonesian soy sauce
100ml soy sauce
1 bulb garlic
1 fat duck
Place all ingredients, apart from the duck, oranges and lemon, into a large pot. Halve and squeeze out the oranges and lemon, add 5 litres of water and bring up to the boil.
Wash the duck and trim off the parsons nose – the bit at the back that produces the preen oils that make the duck float.
Add the duck to the boiling stock and simmer for 45 minutes. Make sure the duck is submerged. Remove the duck from the stock and hang somewhere with a good air circulation to dry. We hang ours in front of an electric fan for 12 hours, the drier you make it, the crispier the end product.
Once the duck is dry, bake in an oven at 180 degrees Celsius for a further 45 minutes.
When cool, remove the breast and legs and place the bones and trimmings back into the stock. Simmer for 2 to 3 hours to add flavour to the stock.
You can reduce a little of this stock to a glaze for the duck and freeze the remainder for the next time. Keeping the stock and reusing it each time will make your ducks better and better.
10g chopped chili
10g crushed garlic
Juice of 2 limes
20ml soy sauce
Fish sauce to taste
100ml spicy dressing
The spicy greens add refreshment to the rich duck.
We julienne all green vegetables and dress with the spicy dressing and toasted sesame seeds.
The serve, place the duck on a tray and grill under a salamander or grill to crisp up. Brush with a little duck fat or olive oil. We serve it with the honeyed parsnip puree.
Once you have reduced your cooking liquid, add a knob of butter to it and spoon over the duck.