Barbecued Spiced Duck Recipe


Difficulty LevelMediumHealth IndexAverage


 Ground coriander1 Tablespoon
 Ground fenugreek2 Teaspoon
 Ground cumin2 Teaspoon
 Turmeric1 Teaspoon
 Ground cinnamon1 Teaspoon
 Ground cardamom1⁄2 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Grated nutmeg1⁄4 Teaspoon
 Mild chili powder1 Teaspoon
 Black pepper To Taste
 Salt To Taste
 Ginger root piece1⁄2 Inch, peeled, finely chopped
 Lemon juice1 Tablespoon (Extracted From 1 Lemon)
 Onions2 Small, minced
 Garlic2 Clove (10 gm), crushed
 Desiccated coconut4 Ounce (125 Gram)
 Boiling water6 Fluid Ounce (175 Milliliter)
 Duck5 Pound, split open through the breastbone, ribs broken at the backbone (2.5 Kilogram)

Nutrition Facts

Serving size: Complete recipe

Calories 2910 Calories from Fat 748

% Daily Value*

Total Fat 89 g136.2%

Saturated Fat 65.9 g329.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 522.7 mg21.8%

Total Carbohydrates 80 g26.5%

Dietary Fiber 36.3 g145.3%

Sugars 20.3 g

Protein 473 g946.8%

Vitamin A 157.3% Vitamin C 66%

Calcium 54.7% Iron 74.7%

*Based on a 2000 Calorie diet


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.