|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|
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.