By Sri Owen
Roast a small duck in the oven at about 400 ° F (gas mark 6) until it is golden brown. This should take a little over an hour, depending on the size of the duck. Then cut it in half lengthwise.
Meanwhile you will have been at work on the numerous other ingredients, listed below. The last of these, rhubarb, may be a surprise. In Indonesia we would use about 6 cermé or 3 belimbing wuluh; but a stick of rhubarb is a highly satisfactory alternative.