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Export 18 ingredients for grocery delivery
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.
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