Marinated Roast Duck
- 1 duck leg (2.5-3 kg)
- For Marinade
- 2 red onions (peeled, halved)
- 4 garlic cloves (peeled, coarsely chopped)
- 5 centimeters Galangal (peeled)
- 2 Lemongrass
- 2 tsps Mace
- 2 tsps colorful peppers
- 1 tsp Turmeric
- 1 tsp Coriander
- 1 tsp ground Cardamom
- 1 tsp salt
- 2 fresh red chili peppers
- 2 tsps Fish sauce
- 3 Tbsps soy sauce
Combine all marinade ingredients in a blender and puree.
Saute marinade mixture in a dry pan briefly, allow to cool slightly.
Rub duck inside and out with cooled marinade.
Wrap duck in an oiled aluminum foil and refrigerate for 2 hours.
Place wrapped duck in a roasting pan with a wire rack and poke holes in the bottom of the foil so that fat can drain out.
Place duck into preheated oven at 220°C (approximately 425°F), pour a little water in the pan and roast for 30 minutes. Reduce temperature to 170°C (approximately 325°F) and continue roasting for about 3-4 hours. Make sure that there is always water in the pan.
Remove duck from the oven, let cool slightly and open the foil. Remove excess marinade.
Roast duck until crispy and browned at 270°C (approximately 500°F), watching carefully. Remove from oven, carve and serve.