Crispy Duck

• 6 lbs duck, cleaned, cut up and brined
• 1 tablespoon cumin
• 1 tablespoon chili paste
• 2 tablespoons ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon ground pepper
• 1/4 teaspoon nutmeg
• 1 teaspoon turmeric
• 2 tablespoons molasses
• 2 tablespoons honey
• oil

1. Combine all ingredients but the duck and the oil.
2. Place half the mixture in a small bowl and refrigerate.
3. Rub the remaining paste all over the bird, inside and out.
4. Wrap in plastic wrap and refrigerate 12 hours minimum.
5. Prepare a steamer and cook the bird for an hour.
6. Remove duck from steamer and cool.
7. Using reserved paste, recoat the whole bird, inside and out.
8. Heat oil in deep fryer to 360.
9. Fry duck until it is golden brown and the skin has crisped.
10. Remove from oil and drain well.
11. Serve with rice and a fruit chutney.

duck, cumin, chili paste, ginger paste, garlic, ground pepper, nutmeg, turmeric, molasses, honey, oil

Taken from www.food.com/recipe/crispy-duck-136573 (may not work)