BBQ Duck Omelette

For Sauce: Place chicken stock, orange juice, ginger slices, garlic, chilies, kaffir lime leaves, soy and miso in a saucepan and bring to the boil. Simmer for 20 minutes while you get on with the omelette and filling.

For Omelette: Heat up palm sugar and fish sauce until the sugar dissolves. Crack eggs into a mixing bowl and whisk in melted palm sugar and fish sauce.

Heat a non-stick frying pan with a touch of peanut oil. Pour in some egg mix, just enough to cover the bottom of the pan. Cook until just golden on the bottom and moist on top. Place omelette flat on a plate to wait for the filling.

For Filling: Fry the mushrooms in peanut oil in a wok. After about 30 seconds add the sliced duck. Then add the bean sprouts and snow pea sprouts and toss through for no more than 5 to 10 seconds so they retain their crunchiness.

Place in the center of the omelette. Roll the omelette onto itself and place in a warm bowl. Strain the sauce and ladle about 1/4 cup of the hot sauce over the omelette.

To Serve: Drizzle the kecap manis over the top, then add a sprinkle of the julienne cut spring onions.