Prep 20 mins
Cook 1 hr 30 mins
This recipe is from a Balinese cooking school class.
- 1 long island duck or 1 peking duck
- 1⁄3 cup coconut oil
- 1 1⁄2 tablespoons tamarind paste
- 1 tablespoon salt, plus more to taste
- 2 teaspoons shrimp paste
- 1 tablespoon palm sugar, grated
- 3 teaspoons ketjap manis
- 12 garlic cloves, peeled
- 8 small asian shallots or 3 regular shallots, peeled roughly chopped
- 6 candlenuts or 8 macadamia nuts
- 6 fresh small thai red chilies, stemmed seeded
- 1 piece galangal, peeled thinly sliced (3 inch)
- 1 piece ginger, peeled thinly sliced (3 inch)
- 1 piece turmeric, peeled thinly sliced (2 1/2 inch) or 3 teaspoons ground turmeric
- 5 fresh curry leaves
- Heat oven to 350 degrees F. Place duck on a double thickness of aluminum foil, enough to completely wrap it. Stir 2 tbsp oil, 2 tsp tamarind, 1 tbsp salt and shrimp paste in a bowl. Rub mixture all over outside of duck. Set aside.
- Puree remaining oil and tamarind, plus sugar, kecap manis, garlic, shallots, candlenuts, chiles, galangal, ginger, turmeric, and salt in a food processor until smooth. Stir in curry leaves.
- Stuff half the paste inside duck and rub remaining paste on outside. Wrap tightly in foil and place in a roasting pan; bake until an instant-read thermometer inserted into thickest part of leg reads 175 degrees F (about 1 1/2 hours).
- Remove foil and increase oven temperature to 450 degrees F. Bake until duck is brown and slightly crisp (25–30 minutes). Rest 20 minutes before carving.
- Garnish with Kaffir lime leaves and serve with cooked rice, sliced cucumber and tomatoes, if you like.