Ingredients
Method
1.Heat oil in a large, flameproof casserole dish on high. Season duck with salt. Cook 5-6 minutes, turning to brown well all over. Transfer duck to a plate. Drain excess fat from pan.
2.Saute onion, lemongrass, ginger, garlic and chilli in same dish on medium 1-2 minutes, until fragrant. Add palm sugar, cinnamon and star anise, stirring until sugar dissolves.
3.Add water, juice and peel to pan. Bring to the boil. Return duck to dish and reduce heat to low. Simmer, partially covered, 2 1/2 hours, until duck is tender and sauce reduced by half.
4.Season with fish sauce. Serve with chinese broccoli, rice and reserved green onion.
Reserved duck fat can be strained and kept refrigerated. Use for roasting potatoes or cooking confit.
Note