Duck Stuffed with Garlic, Chilli, Lemongrass & Ginger

The heavenly dish that transports me back to Bali from Rick Stein. A really good option to change up a Sunday lunch 

✔️1 x 2kg duck
✔️1.5 tbsp tamarind water (tamarind paste + water) 
✔️ 2 tsp shrimp paste 
✔️5 tbsp veg oil 
✔️1 tbsp kecap manis

Pre-heat the oven to 120°. Mix 2 tsp of the tamarind water with 1.5 tsp salt, shrimp paste & 2 tbsp of oil. Rub the duck skin with this mixture & set aside.

Put the spice paste into a bowl & mix in the rest of the tamarind water, the remaining oil & the kecap manis. Push 2/3 of the spice paste into the cavity of the duck & secure the opening with a skewer. Spread the rest over the outside of the bird, then slide it into a roasting bag & pour in 300ml of water. Seal the bag so the water can’t escape then place it on a rack on a roasting tin. Roast for 4 hours. Slit open the roasting bag and lift the duck onto a carving board. Pour the cooking juices into a jug, leave them to settle then skim off the fat. Pour the juices into a small pan & reheat briefly, adding to a jug to serve.

Balinese spice paste:
✔️1.5 tsp black peppercorns 
✔️1/2 nutmeg
✔️1 tsp sesame seeds 
✔️25g macadamia / cashew nuts 
✔️60g shallots 
✔️25g ginger, roughly chopped 
✔️1 tsp ground turmeric 
✔️3 lemongrass stalks, core chopped 
✔️20g garlic 
✔️4 red chillis, roughly chopped 
✔️1 tsp shrimp paste 
✔️1 tbsp palm sugar 
✔️1 tsp salt 
✔️3 tbsp veg oil
✔️juice of 1/2 lime 

Put the peppercorns, nutmeg, nuts and sesame seed into spice grinder and grind to a fine powder. Tip into a food processor, add all the other ingredients & blend everything into a very smooth paste

Fragrant yellow rice:
✔️350g long grain rice 
✔️400ml coconut milk
✔️1 tsp turmeric powder 
✔️4 kaffir lime leaves, shredded 
✔️2 lemongrass, halved & bruised
✔️25g sliced ginger 

Put the rice into medium-sized pan with all ingredients plus 300ml water. Bring to the boil, stir once, reduce the heat to low and cover with a tight fitting lid. Leave to cook for 10 mins, then remove from the heat and leave undisturbed for another 10 mins. Uncover the rice then discard the lemongrass and ginger and fluff up the grains with a fork.

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