01 January 2013,23:27 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
3 hours

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. 


  • 3 kilograms Duck with giblets
  • Lemon Grass stalks, crushed, roughly sliced
  • 8 Spring onions 
  • 8 Garlic cloves 
  • 20 Shallots 
  • 2 teaspoon Allspice powder 
  • 8 tablespoon Oyster sauce 
  • 2 liter Vegetable stock 
  • 4 Carrots, roughly chopped
  • Fresh root ginger, finely sliced
  • 15 Black pepper corns , crushed
  • 3 tablespoons Plain flour 
  • 4 tablespoons Oyster sauce 
  • 4 tablespoons Light soy sauce 
  • 4 tablespoons Coconut, palm or brown sugar 
  • Cucumber slices, to garnish
  • Coriander leaves

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