Indonesian-Style Roast Duck with Coconut

Name: Indonesian-Style Roast Duck with Coconut
Yield: Serves 4
Cuisine: Indonesia
Ingredients: Salt; 1 tablespoon grated fresh ginger; 2 tablespoons fresh lemon juice; ½ teaspoon finely minced jalapeño peppers; 1 teaspoon finely minced garlic; ½ cup coconut cream; 2 ducks, about 5 pounds each, necks, wing tips, and excess fat removed; 2 tablespoons grated fresh ginger; 2 cups reduced Duck Stock; 2 teaspoons finely minced jalapeño peppers; 2 teaspoons finely minced garlic; ½ teaspoon cinnamon; ¼ cup ground coriander; Fresh lemon juice, as needed (optional); 1 teaspoon ground coriander; 1 teaspoon ground cloves; 1 teaspoon turmeric; ½ teaspoon freshly ground pepper; 2 teaspoons cinnamon; 2 teaspoons ground cumin; 2 teaspoons freshly ground pepper; ½ teaspoon ground cumin; 2 tablespoons olive oil; ¼ teaspoon ground cloves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

In this Southeast Asian recipe the sauce for the duck has sweetness without fruit. Hot and pungent spices combine with the richness of coconut for a very tasty bird. I strongly recommend serving this with Indonesian Hot and Sweet Fruit Salad to complement and cool the spices of the bird.

Ingredients

2 ducks, about 5 pounds each, necks, wing tips, and excess fat removed

Asia
Indonesia
Main course
Gluten-free
Spicy
South East Asia

Method

Procedure

Preheat the oven to 450 to 500 degrees. Prick the ducks all over with a fork. For the paste, combine the spices, garlic, jalapeños, and the lemon juice and rub into the cavities of the ducks. Place the ducks on a rack in a shallow roasting pan and