Indonesian Recipes (Bali, Java) - Roast Duck (Bebek Panggang) Recipe

Ingredients

• 1 duck of about 2 kg/ 4 1/2 lb

• 1 stem lemon grass

• 1 piece ginger root, 2 cm/3/4 in long

• 3-5 star anis

• lime juice

• 1 tablespoon ground coriander

• 1 teaspoon cumin seeds

• 1 cinnamon stick

• pinch of pepper

• 1 large clove garlic

• salt

For the marinade glaze:

• 1 tablespoon honey

• 1 tablespoon soy sauce

• 1 tablespoon Sambal Ulek (refer recipe)

• 1 tablespoon kecap manis (sweet soy sauce)

• 1 tablespoon oil

Serves 4

---

Method:

1. Clean and wash the duck thoroughly and blanch in boiling salted water for about 2 minutes.

2. Cut the lemon grass into three or four pieces, peel the ginger and cut into thin slices, peel the cloves of garlic and add to the star anise, lemon juice, coriander, cumin, cinnamon and pepper.

3. Stuff the duck with this mixture and close the opening with bundles of wooden twigs. Leave to air-dry for about 24 hours.

4. The following day mix together all the ingredients for the marinade and preheat the oven at its maximum setting.

5. Place the duck on a rack with a roasting tray underneath and reduce the heat to 200°C (400°F), Gas mark 6.

6. Cook in the oven for 1 1/2 hours, basting regularly with marinade.