DUCK & LEMON GRASS SAUCE

Preparation Method :

• Clean the duck, prick all over with a fork and dry at room temperature for 2 hours or overnight.
• Mix half of the lemon grass, half of the spring onions, garlic, 6 shallot halves and allspice powder together.
• Spoon the mixture into the duck and rub oyster sauce on the outside. Roast in a preheated oven for 30 minutes. Lower the heat and roast for 2 hours until the skin is crispy.
• Meanwhile, clean the giblets and bring to the boil with the stock, the remaining lemon grass and spring onions, carrots, the remaining shallots, ginger and black pepper corns.
• Lower the heat and simmer for 1 ½ hours, skimming occasionally. Strain the stock into a clean bowl.
• Remove the duck from the oven and tip the juice from the body cavity into a saucepan.
• Rest the duck for 15 - 20 minutes. Discard the fat and add the duck gravy to the stock saucepan.
• Mix the flour with a little stock in a bowl. Simmer and stir the remaining stock, oyster sauce, light soy sauce and sugar on a low heat.
• Add the flour liquid and stir until it thickens. Taste and adjust the seasoning.
• Remove the meat from the duck and divide it on top of boiled jasmine rice.
• Spoon the sauce over the duck and garnish with cucumber and coriander.