Twice-cooked spiced duck

Twice-cooked spiced duck

By
From
My Feast
Serves
4
Photographer
Chris Chen

I cooked this dish on the Island of Ternate in eastern Indonesia.

Ingredients

Quantity Ingredient
1 aylesbury duck, cleaned
2 teaspoons coarse salt
2 teaspoons coarsely ground black pepper
1 bunch english spinach, roughly chopped
5 bamboo skewers
6 whole cloves
1-2 large banana leaves
2 long red chillies, finely chopped
1 lime, quartered
2 french shallots, quartered

Spice mix

Quantity Ingredient
25g turmeric, roughly chopped
1cm piece of young ginger, roughly chopped
1/2 stick lemongrass, roughly chopped, (white part only)
2 candlenuts
garlic
1 french shallot, roughly chopped
2 kaffir lime leaves, torn
2 long red chillies, roughly chopped
50ml vegetable oil

Method

  1. To make the spice mix, using a spice grinder or mortar and pestle, blend all of the ingredients to a coarse paste.
  2. Rub the duck inside and out with the salt and pepper, followed by the spice paste. Stuff the cavity with the spinach. Using the skewers, seal the stomach cavity, leaving the skewers sticking out of the duck.
  3. Stud the skin of the duck evenly with the cloves.
  4. Run the banana leaves over an open flame to soften them (see note), then wrap the duck completely in the leaves, using the protruding skewers to attach and secure the leaves.
  5. Place the duck in a steamer basket, cover with the lid and steam over a saucepan of simmering water for 1 1/2 hours.
  6. Preheat the oven to 180°C
  7. Remove the duck from the steamer basket, place, breast-side up, in a large roasting tray and roast for 30 minutes or until the skin is brown and crisp.
  8. Remove the duck from the oven and cut into 8 pieces.
  9. Present on a banana leaf, garnished with the chilli, lime quarters and shallot quarters.

Note

  • Running banana leaves over an open flame helps to soften them, making them easier to handle.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
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