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1 whole duck (6lb)
5 red chilies
3 tbsp groundnut oil
3 onions (coarsely chopped)
3 garlic cloves (finely chopped)
2 tbsp grated fresh root ginger
15 finely grated candle nuts
1 tsp cardamom seeds
1 tsp ground turmeric
2 tsp salt
2 tsp soft brown sugar
1 tsp ground black pepper
1 tbsp groundnut oil |
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Method:
Dry the duck with kitchen paper. Rinse
the chilies, halve and seed them. Slice into small pieces. Heat up oil
in pan. Fry the onions until fragrant. Add the garlic and root ginger
and fry with the onions for a minute. Add the chilies, candle nuts,
cardamom seeds, turmeric, salt, sugar and pepper. Stir well. Then
transfer the ingredients to a mortar or food processor and pound to a
fine paste. Set oven to 200 degrees Celsius. Stuff the duck with
paste, reserving 1 tbsp. Sew up the cavity with thin string. Mix the
reserved paste with a little oil, some salt and freshly ground pepper.
Rub the outside of the duck with the mixture. Spread fresh banana
leaves or a large sheet of double folded aluminum foil on a work
surface and carefully wrap the duck. Secure the banana leaves with
wooden cocktail picks. Place the duck in a roasting tin and put it in
the oven. After 15 minutes reduce the oven heat to 180 degrees
Celsius. Roast for a further 1 hour 45 minutes. Serve the duck in its
wrapping paper and open the foil or leaves at the table.
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