ingredients
serves 4
1 tablespoon ground cilantro
2 teaspoons ground fenugreek
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1 teaspoon mild chilli powder
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 small piece fresh root ginger, grated
juice of 1 lemon
2 small onions, minced
2 cloves garlic, crushed
1 1/4 cups desiccated coconut
1 cup boiling water
5 pound oven-ready duck
method
1. Mix all the spices and seasonings together in a bowl with the ginger, lemon juice, onions and garlic.
2. Soak the coconut in the boiling water for 5 minutes, then add to the spice mixture. Stir well to make a thick paste.
3. Split the duck open through the breastbone and open out flat.
4. Secure the duck flat with skewers if necessary. Spread the paste all over the duck and cook over medium coals for 1 1/2 to 2 hours.
5. Turn and baste occasionally. Serve with a crisp salad
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