• 1 whole duck, about 4½ lbs.
• 18 shallots, peeled, cut in half and sliced
• 6 cloves garlic, peeled, halved and sliced
• 3 stalks lemongrass, finely sliced
• 5 fragrant lime leaves, finely sliced
• 6 candlenuts, chopped
• 2 inches ginger root, peeled and chopped
• 3 inches fresh turmeric, peeled and chopped
• 3 inches kencur root, peeled and chopped
• 1 tsp. black peppercorns, crushed
• 5 bird's-eye chilies, sliced
• 1 tsp. coriander seeds, crushed
• 2 tsp. dried shrimp paste, roasted and coarsely crushed
• 1½ Tbs. salt
• 3 Tbs. oil
• Banana leaves, parchment paper or aluminum foil for wrapping

• Wipe the duck dry and set aside. Combine all the remaining ingredients, except banana leaves, in a bowl and mix well.
• Rub the duck outside with this mixture and fill the center of the duck with the remainder.
• Close the openings of the duck with bamboo skewers.
• Wrap in several layers of banana leaves parchment paper or foil and steam for 50 minutes.
• Transfer duck to a moderate oven and bake at 350ºF for 30 minutes.
• Remove banana leaves, cut duck meat up in small pieces and serve with stuffing.
• When cooked, the meat should be so tender that it falls off the bones.

Note: The flavor of this excellent duck will be even better if the final roasting is done over a slow charcoal fire rather than in the oven; be sure to turn the duck several times if cooking over charcoal.

Make 4-6 servings.