Bebek Betutu (Roast Duck Bali Style) - cooking recipe

Ingredients

1 long island duck or 1 peking duck
1/3 cup coconut oil
1 1/2 tablespoons tamarind paste
1 tablespoon salt, plus more to taste
2 teaspoons shrimp paste
1 tablespoon palm sugar, grated
3 teaspoons ketjap manis
12 garlic cloves, peeled
8 small asian shallots or 3 regular shallots, peeled roughly chopped
6 candlenuts or 8 macadamia nuts
6 fresh small thai red chilies, stemmed seeded
1 piece galangal, peeled thinly sliced (3 inch)
1 piece ginger, peeled thinly sliced (3 inch)
1 piece turmeric, peeled thinly sliced (2 1/2 inch) or 3 teaspoons ground turmeric
5 fresh curry leaves

Preparation

Heat oven to 350 degrees F. Place duck on a double thickness of aluminum foil, enough to completely wrap it. Stir 2 tbsp oil, 2 tsp tamarind, 1 tbsp salt and shrimp paste in a bowl. Rub mixture all over outside of duck. Set aside.
Puree remaining oil and tamarind, plus sugar, kecap manis, garlic, shallots, candlenuts, chiles, galangal, ginger, turmeric, and salt in a food processor until smooth. Stir in curry leaves.
Stuff half the paste inside duck and rub remaining paste on outside. Wrap tightly in foil and place in a roasting pan; bake until an instant-read thermometer inserted into thickest part of leg reads 175 degrees F (about 1 1/2 hours).
Remove foil and increase oven temperature to 450 degrees F. Bake until duck is brown and slightly crisp (25-30 minutes). Rest 20 minutes before carving.
Garnish with Kaffir lime leaves and serve with cooked rice, sliced cucumber and tomatoes, if you like.