Ingredients

1 whole duck 250gm silverbeet blanched, drained and chopped For the paste 5 shallots peeled 3 large garlic cloves 3-4 fresh chillies 100g macadamia nuts 1 tablespoon of coriander seeds 1 teaspoon of cumin seeds 2 cloves 2 green cardamom pods 1 cinnamon stick or cassia bark 2 blades of mace teaspoon of turmeric 1 tablespoon of chopped galangal tablespoon white pepper 1 stick of lemongrass 1 teaspoon of shrimp paste 1 tablespoon of tamarind paste 100mls of water 100mls coconut cream Salt Foil

Description

Trim Off The Excess Fat From Around The Ducks Neck And Bottom. Place All The Paste Ingredients Into A Blender And Puree. Heat A Small Pan And Fry The Blended Spice Paste For About 5 Minutes And Then Allow To Cool. Chop The Silver Beet And Combine With Hal

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