AT A GLANCE
This Balinese specialty is traditionally wrapped in banana leaves and coconut bark, then cooked long and slow over coals. If you can't find banana leaves, just use foil. Begin this recipe a day ahead to marinate the duck.
|01||Preheat oven to 180C. Wrap shrimp paste in foil and roast until pungent (6-8 minutes). Set aside to cool.|
|02||Rinse duck well under cold running water and pat dry with paper towels. Process shallots, garlic, galangal, ginger, lime leaves, candlenuts, lemongrass, chillies, lime juice, palm sugar, turmeric, pepper, coriander, cumin and nutmeg in a food processor to a smooth paste. Heat coconut oil in a frying pan over medium heat, add paste and fry until fragrant and colour begins to change (2-3 minutes). Set aside to cool. Reserve 2 tbsp of paste and rub remaining over duck, cover and refrigerate overnight for flavours to develop.|
|03||Preheat oven to 180C. Blanch spinach until just wilted (20 seconds), drain, refresh and chop. Combine spinach with reserved paste and stuff into duck cavity along with cinnamon. Skewer the cavity closed, wrap duck in banana leaves (cut to cover if necessary), then in foil and roast for 1 hour. Reduce heat to 120C and roast until tender (3½-4 hours). Place duck in an oven tray, pour pan juices into a small saucepan and reduce over medium-high heat until slightly thickened (10-12 minutes).|
|04||Preheat grill to high and grill duck until skin is golden (4-5 minutes).|
|05||Serve duck hot with pan juices poured over, steamed rice, and cucumber, coriander and tomato to the side.|
Note Candlenuts and banana leaves are available from Asian grocers. If candlenuts are unavailable, substitute macadamia nuts.
OLD SPARKLING “BURGUNDY”. , suggested by MAX ALLEN