Indonesian Duckling

Course : Duck
Serves: 4
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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 medium duckling

Preparation / Directions:

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

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