Balinese Duck



1 number 19 duck
1 tin coconut milk
Lime juice for seasoning
Fish sauce for seasoning


2cm ginger
2 shallots
2cm fresh turmeric
1 red chilli
4 coriander roots
2 kaffir lime leaves
1 stalk lemongrass
4 cloves of garlic
100 ml oyster sauce
100 ml soy sauce


2 x 60cm pieces alfoil
1 x 60cm piece grease proof paper
1 x 60cm piece banana leaf

Sambul Mutah:

6 shallots, peeled, cut in half and finely sliced
2 cloves garlic, cut in half and sliced
2 small sliced chillies
1/2 tsp roasted shrimp paste
1 lemongrass, bruised and very finely sliced
1/2 tsp salt
Pinch ground black pepper
1 tbsp freshly squeezed lime juice
1 tbsp vegetable oil
1 tbsp white vinegar


Place all marinade ingredients in a blender and blitz until smooth.

Mix all sambal mutah ingredients in a bowl and set aside.

Place the alfoil on the bench in a crisscross shape, then place down grease paper before placing the banana leaf on top.

Place duck in the centre of leaf, then pour over ¾ of the marinade. Rub the duck well then roll up tightly making sure that the alfoil has no holes where moisture can escape.

Place on a tray - breast side up - and bake at 165°C for 3 hours. Allow to cool.

When cool enough, remove breasts and marylands, sprinkle with some sea salt and place back into a hot oven to crisp up.

Place the duck bones into a saucepan and add the remaining marinade and tin of coconut milk. Simmer and reduce by ¼.

Season with fish sauce and lime juice. Serve with stir fried vegetables, rice and sambal mutah.

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