Ingredients
1x 2kg duck (we would recommend Creedy Carver from Devon)
For the spice paste
4 macadamia nuts
2tsp ground coriander
2tsp ground turmeric
1tsp ground cumin
½ tsp ground black pepper
2 banana shallots, peeled and chopped
4 garlic cloves, peeled
2 long red chillies, coarsely chopped
10g ginger, peeled
2tbsp coconut oil
1tbsp shrimp paste
80ml tamarind extract
Method
For the paste, blend the nuts, spices, shallots, garlic, chilies and ginger until smooth. Heat the oil in a large saucepan over a medium heat and add the paste. Cook for a couple of minutes and then add the shrimp paste, tamarind and palm sugar, cook for a further 5 minutes, and then allow to cool completely. Spread three quarters of the paste all over the duck and allow to marinade overnight in the fridge.
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