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Barbecued Spiced Duck

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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
  Ground cloves 1⁄4 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Mild chili powder 1 Teaspoon
  Black pepper To Taste
  Salt To Taste
  Ginger root piece 1⁄2 Inch, peeled, finely chopped
  Lemon juice 1 Tablespoon (Extracted From 1 Lemon)
  Onions 2 Small, minced
  Garlic 2 Clove (10 gm), crushed
  Desiccated coconut 4 Ounce (125 Gram)
  Boiling water 6 Fluid Ounce (175 Milliliter)
  Duck 5 Pound, split open through the breastbone, ribs broken at the backbone (2.5 Kilogram)
Directions

Mix together the spices, salt and pepper to taste, the ginger, lemon juice, onions and garlic.
Soak the coconut in the water for 5 minutes, then add to the spice mixture.
Stir well to form a thick paste.
Tie the wings and legs of the duck together so that the cavity is spread open.
Cover the duck with some of the spice paste.
Place it, cavity side up, on the barbecue grid and cook for about 20 minutes.
Turn the duck over and cook for a further 20 minutes.
Baste with the spice paste from time to time.
Continue cooking and turning until the duck is cooked through and the juices run clear when the thigh is pierced.
Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Barbecue

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