Roast Duck In Spicy Sauce Recipe
Ingredients
| Duck | 5 | |
| 1 cup water, at boiling point | ||
| Macadamia nuts | 1/2 Cup (16 tbs), salted | |
| Garlic | 2 Clove (5gm), chopped | |
| Ground coriander | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| 2 canned whole green chilies | ||
| Peanut oil | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
Directions
Preheat oven to 425°F.
Pierce duck all over with fork and place on rack in roasting pan.
Pour boiling water into pan and roast duck 45 minutes.
Remove pan from oven and pour off accumulated fat and juices.
Return to oven and roast until duck is cooked, about 45 minutes longer.
(With this method, most of the fat will have rendered into the water in the first 45 minutes, so smoke should not be too much of a problem during second cooking period.) Let duck cool slightly.
Remove all fat, skin and bones; cut meat into small pieces.
Combine nuts, garlic, coriander, ginger and small amount of stock in processor or blender and mix to smooth paste.
Wash chilies under cold water; remove any seeds or stems.
Pat dry with paper towels and slice into 1/2-inch squares.
Heat oil in wok or large skillet.
Add nut paste and cook about 30 seconds.
Add chilies and duck and stir-fry another minute.
Add remaining chicken stock and lemon juice and cook, stirring constantly, until sauce is slightly thickened, about 5 minutes.
Season with salt.
Pierce duck all over with fork and place on rack in roasting pan.
Pour boiling water into pan and roast duck 45 minutes.
Remove pan from oven and pour off accumulated fat and juices.
Return to oven and roast until duck is cooked, about 45 minutes longer.
(With this method, most of the fat will have rendered into the water in the first 45 minutes, so smoke should not be too much of a problem during second cooking period.) Let duck cool slightly.
Remove all fat, skin and bones; cut meat into small pieces.
Combine nuts, garlic, coriander, ginger and small amount of stock in processor or blender and mix to smooth paste.
Wash chilies under cold water; remove any seeds or stems.
Pat dry with paper towels and slice into 1/2-inch squares.
Heat oil in wok or large skillet.
Add nut paste and cook about 30 seconds.
Add chilies and duck and stir-fry another minute.
Add remaining chicken stock and lemon juice and cook, stirring constantly, until sauce is slightly thickened, about 5 minutes.
Season with salt.
Chef
