Preheat the oven to 150°C / 300°F. Lightly crush the lemongrass stalk with the back of a knife.

Place the smoked duck breast in a roasting dish with black peppercorns, 2 garlic cloves, lemongrass, and 2 makrut lime leaves.

Pour the chicken stock around the duck. Cover the roasting dish tightly with aluminum foil.

Roast the covered duck at 150°C / 300°F for 90 minutes. Reserve the cooking juices after removing the dish from the oven.

Remove the duck skin from the cooked breast. Shred the duck meat into bite-size strands and set it aside.

Pan-fry the removed duck skin over medium heat until crisp. Transfer the crispy skin to a plate for garnish.

Boil the pasta until al dente according to its package instructions. Reserve 120 ml / 1/2 cup pasta water before draining it.

Thinly slice the remaining 4 garlic cloves and bird's eye chilies. Finely slice the remaining makrut lime leaves.

Heat olive oil in a frying pan over medium heat. Sauté the sliced garlic until fragrant.

Add the bird's eye chili to the pan. Stir for 30 seconds to release its heat.

Add the drained pasta and coconut milk to the pan. Toss until the pasta is evenly coated.

Pour in the reserved pasta water and 120 ml / 1/2 cup duck cooking juices. Stir until the sauce thickens and clings to the pasta.

Fold the pulled duck through the sauce. Toss gently until the duck is hot.

Add lime juice and sliced makrut lime leaves. Toss once more and do not add salt because the smoked duck is already salty.

Divide the pasta between two bowls. Top with crispy duck skin, extra sliced chili, and makrut lime leaves.