Balinese Roasted DuckFeatured by Luceánt Wines in the Pinot Noir Wine Club.
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.