Preparation:
heat 1 cup water to a boil in a saucepan, over a moderate flame add coconut and stir to moisten remove from heat and let stand for 5 minutes combine coconut, coriander, fenugreek, cumin, turmeric, cinnamon, cardamom, cloves, nutmeg, chile powder, black pepper, ginger, lemon juice, and onions-mix well season with 1/2 teaspoon salt as desired butterfly duckling by splitting through breastbone layout flat spread seasoning mixture evenly over skin of duck place onto a roasting rack and into a roasting pan roast @ 375 degrees for 15 minutes, turn and baste well continue roasting, turning, and basting for a total 90 minutes cut duck into quarters arrange onto a serving platter garnish as desired serve hot or cold |
