Banana Leaf Roast Duck

Ingredients

1 whole duck, about 4½ lbs.
bullet 18 shallots, peeled, cut in half and sliced  
bullet 6 cloves garlic, peeled, halved and sliced  
bullet 3 stalks lemongrass, finely sliced
bullet 5 fragrant lime leaves, finely sliced
bullet 6 candlenuts, chopped
bullet 5 bird's-eye chilies, sliced
bullet 1 tsp. coriander seeds, crushed
 

Banana leaves, parchment paper or aluminum foil for wrapping

3 Tbs. oil

3 inches kencur root, peeled and chopped

2 inches ginger root, peeled and chopped

3 inches fresh turmeric, peeled and chopped

1 tsp. black peppercorns, crushed

1½ Tbs. salt
Method
  1. Wipe the duck dry and set aside. Combine all the remaining ingredients, except banana leaves, in a bowl and mix well.
  2. Rub the duck outside with this mixture and fill the center of the duck with the remainder.
  3. Close the openings of the duck with bamboo skewers.
  4. Wrap in several layers of banana leaves parchment paper or foil and steam for 50 minutes.
  5. Transfer duck to a moderate oven and bake at 350ºF for 30 minutes.
  6. Remove banana leaves, cut duck meat up in small pieces and serve with stuffing.
  7. When cooked, the meat should be so tender that it falls off the bones.

The flavor of this excellent duck will be even better if the final roasting is done over a slow charcoal fire rather than in the oven; be sure to turn the duck several times if cooking over charcoal.