4 Serves
91 Mins
Prepare the spice paste by grinding the aromatics together using a mortar and pestle until a smooth consistency is achieved.
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Sri LankanVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
226 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
160 mg / 1,250 mgPotassium
425 mg / 4,700 mgSodium
29 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
111 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Rub the duck thoroughly with the spice paste, ensuring it is coated inside and out, then wrap the duck tightly in banana leaves.
Place the wrapped duck into a steamer and cook over medium heat until the meat is tender and fully cooked through.
12
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Indonesian14
g30
g33
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Italian