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Malaysian Duck Recipe
|Ground coriander||1 Tablespoon|
|Ground fenugreek||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Mild chili powder||1 Teaspoon|
|Lemon||1 , juiced|
|Ginger piece||1⁄2 Inch, peeled and chopped (Fresh Green Variety)|
|Onions||2 Small, ground|
|Garlic||2 Clove (10 gm), crushed|
|Shredded coconut||1⁄2 Cup (8 tbs), soaked in 3/4 cup boiling water|
|Duck||5 Pound, split through the breast bone, ribs broken at the backbone and wings and legs tied together|
Serving size: Complete recipe
Calories 2305 Calories from Fat 248
% Daily Value*
Total Fat 29 g44.1%
Saturated Fat 12.8 g64.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 486.8 mg20.3%
Total Carbohydrates 62 g20.8%
Dietary Fiber 23.4 g93.8%
Sugars 14.1 g
Protein 467 g934.8%
Vitamin A 157.4% Vitamin C 126.3%
Calcium 54% Iron 59.2%
*Based on a 2000 Calorie diet
Mix all the spices together in a bowl and add seasoning, lemon juice, ginger, onions, garlic and coconut milk to form a thick paste.
Spread the paste over the duck.
Put the duck on a rack in a roasting pan and roast for 1 1/2 hours, basting every 15 minutes or so.
Halfway through roasting, turn the duck over.
When it is cooked through, baste once more then remove from the oven.