- 16 cloves garlic, peeled
- 6 red chilies, deseeded and chopped
- 5 red onions, chopped
- 2 large knobs ginger, grated
- 1 1/2 tablespoons turmeric powder
- 1 tablespoon galangal powder
- Non-flavoured oil such as canola, for blending
- For the salad:
- 500 g duck meat
- 100 g watercress
- 30 g fresh mint
- 30 g fresh coriander
- Red onion, sliced lengthways
- 30-50 g bean sprouts
- Chilli viegar dressing:
- 3 fresh red chillies, deseeded and finely chopped
- 3 cloves garlic, finely crushed
- 2 teaspoons salt
- 1 tablespoon castor sugar
- 2 tablespoons white vinegar
- 20 roasted peanuts, coarsely crushed
- 20 g roasted coconut shavings
- A drizzle of honey or golden syrup
Preheat the oven to 130ºC.
Remove tails or preen glands from the ducks, and close skin over the neck vent. Blend marinade ingredients in a food processor.
Paint each duck with marinade and place breast side up on a double layer of foil, big enough to cover each duck. Place the covered ducks in a roasting dish. Roast for 6 – 7 hours.
Remove ducks from pan and foil, and reserve the pan juices in a tall container and wait until all the duck fat settles to the top, skim off the fat to degrease.
This duck can also be stuffed before roasting and served with a coconut ceam, ginger and soy sauce dressing with fragrant rice. For serving in the form of a warm salad, the duck flesh is stripped from the bones and set aside.
Combine all the dressing ingredients and stir to dissolve all the salt and sugar. In a large bowl mix the watercress, mint, coriander, red onion and sprouts.
In a saucepan, add the duck meat and enough pan juice to barely cover, warm the duck. Toss the warm (not hot) duck through the salad and arrange tall piles on plates.
Dress this further with the chilli vinegar on and around the salad, top with the crushed peanuts, coconut shavings and a drizzle of honey.