By Victoria Alexander and Genevieve Harris
The method for cooking duck comes from Bali, where restaurants advertise it as their speciality. It is quite a long and involved process but well worth the effort. This dish has become a favourite at the Bathers Pavilion.
TO PREPARE DUCKS, peel the garlic and the shallots or red onions. Seed and roughly chop the chilli peppers. Peel and roughly chop the ginger, turmeric and galangal. Place them all in a food processor or blender (in batches) and process to a rough paste. Rub the inside and outside of the ducks with the marinade paste.
TO STUFF AND COOK DUCKS, hard-boil and shell the eggs. M