Indonesian-Style Roast Duck with Coconut

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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



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