Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  ground coriander
  2          teaspoons  ground fenugreek
  2          teaspoons  ground cumin
  2          teaspoons  ground turmeric
  1           teaspoon  ground cinnamon
     1/2      teaspoon  ground cardamom
     1/4      teaspoon  ground cloves
     1/4      teaspoon  freshly ground nutmeg
  1           teaspoon  chile powder
  1           teaspoon  freshly ground black pepper
  1           teaspoon  fresh ginger root
     1/4           cup  fresh lemon juice
  1                cup  onion
  1                cup  shredded coconut
  1                     duckling

Preparation:

heat 1 cup water to a boil in a saucepan, over a moderate flame add coconut and stir to moisten remove from heat and let stand for 5 minutes combine coconut, coriander, fenugreek, cumin, turmeric, cinnamon, cardamom, cloves, nutmeg, chile powder, black pepper, ginger, lemon juice, and onions-mix well season with 1/2 teaspoon salt as desired butterfly duckling by splitting through breastbone layout flat spread seasoning mixture evenly over skin of duck place onto a roasting rack and into a roasting pan roast @ 375 degrees for 15 minutes, turn and baste well continue roasting, turning, and basting for a total 90 minutes cut duck into quarters arrange onto a serving platter garnish as desired serve hot or cold

Nutritional Information:

1225 Calories (kcal); 117g Total Fat; (86% calories from fat); 35g Protein; 7g Carbohydrate; 224mg Cholesterol; 190mg Sodium