Spiced Roasted Duck

Seasoned with an array of spices, this roasted whole duck is sure to impress when it's brought out to the table for carving. Cooking in a Miele Combination Steam Oven ensures the duck is moist with a deliciously crisp, juicy skin. Any leftover paste can be frozen and used as the base of a curry alongside any leftover Christmas meats or poultry.

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

  • 30g palm sugar

Method

  1. 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.

  2. Preheat a Miele Steam Combination Oven on Fan Plus at 190˚C. Place the duck inside the oven on a roasting tray and select the following cooking method:
  • Stage 1 Fan Plus 190˚C 60% moisture > 20 minutes
  • Stage 2 Fan Plus 100˚C 75% moisture > 110 minutes
  • Stage 3 Grill Level 2 10% moisture > 25 minutes.
  1. Remove the duck from the combination steam oven and rest for 20 minutes before serving.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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