Balinese Slow-roasted Duck
A simplified version of the classic Balinese dish, featuring tender roasted duck with a fragrant spice paste. This quick version uses common ingredients to bring the flavors home in under 30 minutes.
- Total time
- 30 min
- Servings
- 2
- Calories
- 450
- Protein
- 32g
Ingredients
- 2 whole duck breast
- 2 medium shallot
- 3 cloves garlic
- 1 inch piece fresh ginger
- 1 teaspoon ground coriander
- ¼ cup chopped fresh cilantro
Instructions
- 1
Preheat oven to 400°F. Pat the 2 duck breasts dry with paper towels and score the skin in a crosshatch pattern, cutting through fat but not meat. Season both sides with salt and pepper.
- 2
In a small food processor, combine 2 shallots (peeled and quartered), 3 garlic cloves, 1 inch ginger (peeled and chopped), and 1 teaspoon ground coriander. Pulse until a coarse paste forms, about 30 seconds.
- 3
Rub the spice paste all over the duck breasts, pressing it into the scored skin. Place them skin-side up on a baking sheet lined with foil.
- 4
Roast for 20-25 minutes, until the skin is crispy and the internal temperature reaches 135°F for medium-rare. Let rest for 5 minutes before slicing.
- 5
Slice the duck thinly and sprinkle with the 1/4 cup chopped cilantro before serving.
Tools you’ll need
- baking sheet
- small food processor
- chef's knife
- cutting board
- meat thermometer
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