Asian stuffed duck recipe

Asian Stuffed Duck recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to add some Asian flavors to your dinner table? This Asian stuffed duck recipe is the perfect dish to impress your guests. The succulent duck is stuffed with a flavorful mixture of aromatic herbs, spices, and vegetables, creating a harmonious blend of tastes and textures. Roasted to perfection, this dish is sure to be a showstopper at any gathering. Get ready to indulge in a mouthwatering fusion of Asian cuisine and classic roast duck.

Keywords: Asian, stuffed duck, recipe, aromatic herbs, roasted.

Asian stuffed duck recipe details

Asian stuffed duck recipe, recipe Rating: 4.6
Number of votes:104

Ingredients

1	duck, about 1.5 kg
250 g	spinach or curly kale
	For the paste:
5	shallots, chopped
4 clove(s)	garlic, chopped
5 small	red chillies, chopped
2	macadamia nuts, chopped
1 tbsp	coriander seeds, roughly crushed
1 tsp	cumin seeds, roughly crushed
2	cloves, roughly crushed
2	green cardamom pods, roughly crushed
2 ½	cm piece of cinnamon stick, roughly crushed
¼ tsp	freshly grated nutmeg
½ tsp	freshly ground black pepper
1 ½	cm piece of fresh galangal, peeled and chopped
6	cm piece of fresh lemomgrass, outer leaves removed, centre chopped
1 tsp	dried shrimp paste
3 tbsp	tamarind juice
2 tbsp	groundnut oil
2 tbsp	water
1 tsp	salt, plus extra to taste
½ tsp	ground turmeric

Instructions

Blend paste ingredients in a blender until smooth. Transfer mixture to a pan and simmer for about 7 minutes. Season to taste and leave to cool.

Blanch the spinach/kale in boiling water for about 2 minutes. Squeeze and shred.

Mix half the cold paste with the shredded spinach/kale. Rub the remaining over the duck, inside and out. Stuff the shredded greens into the duck.

Loosely wrap the duck in 2 or 3 layers of aluminium foil, folding the foil over at the top to seal.

Put the duck in a roasting tin and cook in a preheated oven (160ºC) for about 2 hours. Then reduce the heat to 120ºC and cook for a further 3-4 hours.

Unwrap the duck and transfer to a heated dish. Place under the oven grill to brown when required.

Spoon off and discard the oil from the cooking juices.

For the sauce, pour the juices into a pan, add the stuffing from the duck and heat through.

Carve the duck, the meat will come off the bones very easily, and serve immediately.

Pour the sauce over the meat or serve separately in a bowl.


Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a