Serves 2

Bumbu (Spice Rub)

Ingredients:

6 cloves garlic, peeled and halved
18 shallots peeled, cut in half
3 Tbs. fresh turmeric, peeled and chopped
6 candlenuts, chopped
5 Tbs. ginger, peeled and chopped
5 bird's eye chiles, sliced
5 Tbs. Balinese "thousand spice"

Directions:

1. Preheat oven to 350 degrees F, or prepare charcoal grill.
   
2. In food processor, puree garlic, turmeric, candlenuts, ginger, chiles, and thousand spice.
   
3. Blend well.

Duck

Ingredients:

1 whole duck, about 4-1/2 lbs., washed and patted dry
2 tsp. dried shrimp paste, roasted and coarsely crushed
1/3-cup soy sauce
1/2-cup coconut oil
salt and pepper to taste
banana leaves (can substitute greaseproof paper or aluminum foil for wrapping)

Directions:

1. In a mixing bowl, make a marinade with the shrimp paste, soy sauce, and oil.
   
2. Place the duck in the bowl and massage with the marinade.
   
3. Remove the duck to the banana leave or aluminum foil.
   
4. Add the bumbu paste to the remaining marinade, mix well and slather the duck, inside and out, with the marinade.
   
5. Close the openings of the bird with skewers, add water and wrap the duck in several layers of banana leaves, grease proof paper or foil.
   
6. Steam for 50 minutes.
   
7. Transfer the duck to a moderate oven and bake at 350 degrees F for 30 minutes.
   
8. Another option is do the final roasting over a slow charcoal fire rather than in the oven. Be sure to turn the duck several times if cooking over charcoal.

Plating: Remove banana leaves, cut the duck meat up in small pieces and serve with stuffing. When cooked, the meat should be so tender that it falls off the bones.

Courtesy Wayan Murda