Barbecued Spiced Duck
|Ground coriander||1 Tablespoon|
|Ground fenugreek||2 Teaspoon|
|Ground cumin||2 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|
|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)|
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.