Ingredients:
• 1 Whole duck, about 2 kg (41/2 lb)
• 18 Shallots, peeled, cut in half and sliced
• 6 Cloves garlic, peeled, halved and sliced
• 3 Stalks lemon grass, finely sliced
• 5 Fragrant lime leaves, finely sliced
• 6 Candlenuts, chopped
• 5 cm (2 in) Ginger, peeled and chopped
• 8 cm (3 in) Fresh turmeric, peeled and chopped
• 8 cm (3 in) Kencur root, peeled and chopped
• 1 Teaspoon black peppercorns, crushed
• 5 Bird's-eye chillies, sliced
• 1 Teaspoon coriander seeds, crushed
• 2 Teaspoons dried shrimp paste, roasted and coarsely crushed
• 1½ Tablespoons salt
• 3 Tablespoons oil banana leaves, greaseproof paper or aluminium foil for wrapping
Method:
1. Wipe the duck dry and set aside.
2. Combine all the remaining ingredients, except banana leaves, in a bowl and mix well.
3. Rub the duck outside with this mixture and fill the centre of the duck with the remainder.
4. Wrap in several layers of banana leaves (or alternatively greaseproof paper or foil) and steam for 50 minutes.
5. Remove banana leaves, cut duck meat up in small pieces and serve with stuffing.
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