Balinese duck

Ingredients

3 large or 5 small ducks
500 g shallot, chopped
150 g Bresc Beemster garlic puree
100 g Bresc Lemongrass puree
75 g Bresc Ginger puree
150 g Bresc Red chilli puree
sambal (spicy Indonesian condiment)
25 g grated coconut
10 lime leaves 6 g trassi (shrimp paste)
10 g peppercorns
10 macadamia nuts
8 g turmeric
8 g coriander
5 g cumin
8 g salt
40 g honey
25 g lime juice
500 g basmati rice
3 heads pack choi
5 stalks spring onion
250 g bean sprouts
25 g Bresc Garlic chopped
50 g Indonesian soy sauce
oil for frying
serundeng

Preparation method

Prick the skin of the duck with a fork. Puree all the remaining ingredients to a paste in the Magimix (blender). Cover the duck with the paste and fill it with any paste that is left. Wrap the duck in aluminium foil and then wrap it in plastic foil and leave overnight.
Preheat the oven to 200 degrees and remove the plastic foil. Roast the duck at 200 degrees for 15 minutes, then turn down the temperature to 180 degrees. Roast the duck for another hour with the foil still closed around it, then 20 minutes with the foil open. In the meantime, boil the rice.
Coarsely chop the pak choi and the spring onions. Stir-fry the vegetables with the chopped garlic and then add the soy sauce. Unwrap the duck and serve with the boiled rice, stir-fried vegetables and a little sambal and serundeng, to taste.