Slow-Roasted Duck Salad with coconut and ginger dressing from A Taste of Australia: The Bathers Pavi

Ingredients

• 8 pieces fresh banana leaf
• Freshly ground black pepper
• 3¼ cups (825 mL/26 fl oz) unsweetened coconut milk
• 1¼ cups (310 mL/10 fl oz) water
• 3 large fresh red chilli peppers
• 8 snake beans
• ½ cup (60 g/2 oz) bean sprouts
• 2 tablespoons freshly grated (shredded) coconut
• 16 fried red shallots
• 8 garlic cloves
• 12 red shallots or 1½ red onions
• 4 large fresh red chilli peppers
• 5 cm (2 in) piece fresh ginger
• 2 cm (¾ in) piece fresh turmeric
• 7 1/2 cm (3 in) piece fresh galangal
• 2 small ducks (1.75 kg/3½ lb each)
• 4 eggs
• 4 lemon grass stalks
• 4 celery stalks, leaves only
• 8 salam leaves
• 2 tablespoons thick, sweet soy sauce (kecap manis)
• ¼ cup (60 mL/2 fl oz) oyster sauce
• Sea salt