Cut off the breasts and legs of the duck, season with pepper, season with salt and sear on the skin side over a low fire. When the fat of the skin begins to sweat out, put the duck parts in the oven heated to 200 °C.
Dice the shallots and add them to the duck after 15 minutes. Repeatedly douse the duck parts with clear soup. When the shallots are browned, add the crushed green pepper, orange juice and finely chopped lemongrass. Continue cooking the duck and after another 15 min remove the breasts. The legs remain in the stove until the end and require a total cooking time of at least 45 min. Then remove the legs and degrease the stock, i.e. skim off the fat with a tablespoon. Then you can thicken this stock with some butter flakes or with a little bit of flour butter. Season the sauce with cayenne pepper and add chopped parsley.
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