Balinese Roasted Duck

A featured Wine Club recipe for Luceánt Wines .
Balinese Roasted Duck


Enjoy Luceánt's 2012 Pinot Noir with an amazing Balinese roasted duck meal. Its bound to have everyone going back for seconds!

Yield: 4
Prep Time: 30 Minutes
Cook Time: 120 Minutes


• 1 Long Island or Peking duck
• 1/3 cup Coconut oil
• 1 1/2 tbsp. Tamarind concentrate
• 1 tbsp. Kosher salt, plus more to taste
• 2 tsp. Shrimp paste
• 1 tbsp. grated Palm Sugar
• 3 tsp. Kecap Manis (sweet soy sauce)
• 12 Garlic cloves, peeled
• 8 small Asian shallots or 3 regular shallots, peeled and roughly chopped
• 6 Candlenuts
• 6 fresh small Thai Red Chiles, stemmed and seeded
• 1 (3") piece Galangal, peeled and thinly sliced
• 1 (3") piece Ginger, peeled and thinly sliced
• 1 (2 1/2") piece Turmeric, peeled and thinly sliced, or 2 tsp. Ground Turmeric
• 5 fresh Curry leaves
• Thinly sliced Kaffir Lime leaves, for garnish
• Serve with cooked White Rice, sliced cucumbers and tomatoes.


Heat oven to 350°. Place duck on a double thickness of aluminum foil, enough to completely wrap it. Stir 2 tbsp. oil, 2 tsp. tamarind, 1 tbsp. salt, and shrimp paste in a bowl; rub mixture all over outside of duck; set aside. Purée remaining oil and tamarind, plus sugar, kecap manis, garlic, shallots, candlenuts, chilies, galangal, ginger, turmeric, and salt in a food processor until smooth; stir in curry leaves. Stuff half the paste inside duck; rub remaining paste on outside.

Wrap tightly in foil and place in a roasting pan; bake until an instant-read thermometer inserted into thickest part of leg reads 175°, about 1½ hours. Remove foil and increase oven to 450°. Bake until duck is brown and slightly crisp, 25–30 minutes. Rest 20 minutes before carving. Garnish with lime leaves; serve with rice, cucumber, and tomatoes. Enjoy your wine.