Barbecued Spiced Duck Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Ground coriander | 1 Tablespoon | |
| Fenugreek | 2 Teaspoon | |
| Ground cumin | 2 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Cardamom | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon, grated | |
| 1 tsp mild chilli powder | ||
| Black pepper salt | 1 To taste | |
| 1 cm/1/2 in piece root ginger, peeled and finely chopped | ||
| Lemon juice | 1 | |
| Onions | 2 Small, minced | |
| Garlic | 2 Clove (5gm), crushed | |
| 125 g/4 oz desiccated coconut | ||
| 175 ml/6 fl oz boiling water | ||
| 1 x 2.5 kg/5 lb duck, split open through the breastbone, ribs broken at the backbone | ||
Directions
Mix together the spices, salt and pepper to taste, the ginger, lemon juice, onions and garlic.
Soak the coconut in the water for 5 minutes, then add to the spice mixture.
Stir well to form a thick paste.
Tie the wings and legs of the duck together so that the cavity is spread open.
Cover the duck with some of the spice paste.
Place it, cavity side up, on the barbecue grid and cook for about 20 minutes.
Turn the duck over and cook for a further 20 minutes.
Baste with the spice paste from time to time.
Continue cooking and turning until the duck is cooked through and the juices run clear when the thigh is pierced.
Serve hot.
Soak the coconut in the water for 5 minutes, then add to the spice mixture.
Stir well to form a thick paste.
Tie the wings and legs of the duck together so that the cavity is spread open.
Cover the duck with some of the spice paste.
Place it, cavity side up, on the barbecue grid and cook for about 20 minutes.
Turn the duck over and cook for a further 20 minutes.
Baste with the spice paste from time to time.
Continue cooking and turning until the duck is cooked through and the juices run clear when the thigh is pierced.
Serve hot.
Chef
