Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully clean 1 whole duck, about 2 kilograms, removing any excess fat and patting it thoroughly dry with paper towels.

2. 2

   Prepare the kroeung paste by pounding together 3 stalks of roughly chopped lemongrass, 1 two-inch piece of peeled and sliced galangal, 4 kaffir lime leaves with central veins removed, 6 peeled garlic cloves, 3 roughly chopped shallots, 1 one-tablespoon piece of peeled and sliced fresh turmeric, and 2 deseeded and chopped red bird's eye chilies (if using) in a mortar and pestle until a fine paste forms.

3. 3

   In a large bowl, combine the prepared kroeung paste with 2 tablespoons of grated palm sugar, 4 tablespoons of fish sauce, 1 teaspoon of sea salt, and 2 tablespoons of fresh lime juice, mixing well.

4. 4

   Rub the entire surface of the cleaned duck, inside and out, with the kroeung marinade, ensuring an even coating, then cover the duck and refrigerate it for at least 4 hours, or preferably overnight.

5. 5

   Prepare a charcoal or wood-burning fire to a medium heat, ensuring a bed of glowing embers for even roasting, or preheat a gas grill to medium-low heat with indirect zones.

6. 6

   Place the marinated duck directly over the indirect heat of the fire or grill, occasionally brushing the skin with 1/4 cup of vegetable oil and turning it every 20-30 minutes for approximately 1.5 to 2 hours, or until the internal temperature reaches 80 degrees Celsius (175 degrees Fahrenheit) in the thickest part of the thigh, and the skin is deeply golden and crispy.

7. 7

   Carefully remove the fire-roasted duck from the heat and allow it to rest on a cutting board, tented loosely with foil, for 15-20 minutes before carving and serving.