Duck Roasted Whole Fry

Whole Roasted Duck with Kerala Spice Rub

Ingredients

1 Whole Duck (mine weighed 2800 grams)

1 tablespoon Fennel Seeds

6 Cloves

5 1-inch pieces Cinnamon

8 Peppercorns

3 Garlic cloves, crushed

Salt to rub outside and inside the duck

3 sprigs of Cilantro

Directions

• Grind together the fennel seeds, cloves, cinnamon and peppercorns to a fine powder.

• Trim off all excess fat from the duck and discard, then make small criss-cross incisions across all of the skin to help it drain off the fat as it roasts.

• Rub the entire duck outside and inside with salt and the spice powder.

• Then stuff the crushed garlic and cilantro inside the duck cavity.

• You can tie together the duck legs, or leave them untied.

• Refrigerate for about 6 hours or overnight.

• Heat the oven to 180°C. Gently place the duck into a large and deep roasting dish, breast side up.

• Place in centre of oven and roast breast side up at 180°C for 1 hour.

• After 1 hour flip the duck, breast side down, and roast another hour.

• For the last or 3rd hour, turn the heat up to 200°C, then gently flip the duck again to breast side up.

• As the duck is roasting the entire 3 hours keep basting and brushing with the grease from the bottom of the roasting dish.

• After the 3 hours the duck will be cooked through, the skin will be crispy and the meat nice and juicy.

• Place the duck on a large cutting board or serving tray to allow to cool before carving and serving.