Slow-roasted Duck with Spinach and Bean Sprouts

Name: Slow-roasted Duck with Spinach and Bean Sprouts
Cuisine: Singaporean
Ingredients: 16 cape gooseberries, cut in half; 8 slices young ginger, finely shredded; 60 g baby spinach leaves, washed, stalks removed; 3 red shallots; 2 small red chillies, finely sliced; 6 red shallots, finely sliced; 1 teaspoon minced galangal; 1 teaspoon minced turmeric; 3 cloves garlic; 2 teaspoons minced ginger; 3 candlenuts; 2 teaspoons belacan (Malaysian shrimp paste), dry-roasted; ½ stalk lemongrass, minced using a microplane; 3 red bird’s-eye chillies, chopped; 3 fresh banana leaves, washed; 1.8 kg Aylesbury or Barbary duck, cleaned; 1.8 kg Aylesbury or Barbary duck, cleaned; 1 tablespoon shaved palm sugar; 150 ml Duck Stock or Brown Chicken Stock; 150 ml Duck Stock or Brown Chicken Stock; 150 ml coconut cream; ½ green mango, finely shredded; 120 g bean sprouts, trimmed; 2 teaspoons fresh lime juice, strained; 20 ml fish sauce; 1 teaspoon coriander seeds, roasted and ground; 2 teaspoons belacan (Malaysian shrimp paste), dry-roasted; 1 clove; 1 teaspoon cumin seeds, roasted and ground; ½ teaspoon ground cardamom

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Nonya heritage has made a huge impact on the culinary practices of Singapore and dishes such as this one, underpinned with the complex flavours of a rempah or spice paste, have become something of a benchmark of mine. It’s also a foolproof way of preparing duck, given its slow cooking method.

Ingredients

1.8 kg Aylesbury or Barbary duck, cleaned
3 fresh banana leaves, washed
150

Asia
Singapore
South East Asia

Method

To make the spice paste, blend all the ingredients together in a food processor until it forms a smooth paste.

Preheat the oven to 200°C. Spread half the spice paste over the skin and internal cavity of the duck. Wrap the duck in banana leaves, place in a baking tray and cover