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Malaysian Duck

Flavors.of.Asia's picture
Ingredients
  Ground coriander 1 Tablespoon
  Ground fenugreek 2 Teaspoon
  Ground cumin 2 Teaspoon
  Turmeric 1 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
  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.

Recipe Summary

Cuisine: 
Asian
Method: 
Basting

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