Malaysian Duck Recipe
Ingredients
| Ground coriander | 1 Tablespoon | |
| Fenugreek | 2 Teaspoon | |
| Ground cumin | 2 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Cardamom | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon, grated | |
| 1 tsp. mild chilli powder | ||
| Lemon juice | 1 | |
| 1/2 in. piece of fresh green ginger, peeled and chopped | ||
| Onions | 2 Small | |
| Garlic | 2 Clove (5gm), crushed | |
| 1/2 cup shredded coconut, soaked in 3/4 cup boiling water | ||
| 1 x 5 lb. duck, split through the breast bone, ribs broken at the backbone and wings and legs tied together | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).
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.
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.
Chef
