Step 1

Preheat oven to 180C/160C fan forced. For the spice paste, wrap shrimp paste in foil. Bake for 10 minutes. Remove from foil and place in a food processor.

Step 2

Reduce oven to 120C/100C fan forced. Toast coriander seeds in a frying pan over medium-high heat for 1-2 minutes. Add to shrimp paste with remaining paste ingredients.

Step 3

Process to a smooth paste, adding a little extra water, 1 tbs at a time, if the food processor is having trouble combining the ingredients.

Step 4

Spread paste over duck. Place duck in a roasting pan in a single layer. Press a sheet of baking paper over duck to tightly cover. Cover pan with a double layer of foil, sealing tightly. Roast for 3 hours or until tender.

Step 5

Meanwhile, place rice and water in a saucepan. Stir in turmeric. Bring to the boil. Reduce heat to low. Partially cover. Cook for 12 minutes or until absorbed. Remove from heat. Stand, covered, for 5 minutes.

Step 6

Use a fork to shred the duck and divide rice and duck among serving plates. Drizzle with any pan juices. Sprinkle with coriander and shallot. Serve with lime wedges and a little sambal oelek, to taste.