Cured duck breast with lemongrass sauce

I used the Shanghainese style cured chicken method, posted earlier, to cure duck breast. It could be steamed, sliced and serve, or like this:

1. Score criss-cross pattern on the skin of duck breast, steam for 15 minutes.

2. After steaming, place duck breast skin side down on a pan and, over medium heat, render fat out, until skin is golden.

3. Cut lemon grass bottom tender stalk part into thin slices, carrot into tiny cubes.

4. Cook carrot in a cup of water until soft, add lemon grass and infuse for 15 minutes, season with lemon juice, salt and sugar. Bring to boil and thicken with corn starch.