Toad in the hole
Duck in banana leaves
- 1 MEDIUM SIZE DUCK
- 1 ONION, chopped
- 2 CLOVES GARLIC, minced
- 1 TBSP SHRIMP PASTE
- 2 STALKS LEMON GRASS, chopped
- 1 TBSP GINGER JAM
- 1/2 TSP CORIANDER SEEDS. crushed
- 50 GRAM ALMONDS, chopped
- SAMBAL OELEK
- BANANA LEAVES
Make a batter of flour, egg, milk, thyme and salt and pepper to taste. Pour the oil into a rectangular oven dish and roll the sausages through it. Cook the sausage with the oil 15 minutes in the oven at 220 degrees Celsius. Pour the batter on the sausages, turn the heat down to 200 degrees and bake 40 more minutes.Toad in the hole is a classic British recipe. The batter is more or less the same as used in Yorkshire pudding.
Mix all ingredients except the duck and the banana leaves and rub the outside and inside of the duck with this mixture. Add salt and pepper to taste. Wrap the duck in layers of banana leaves and tie them with a piece of string. Steam the duck for one hour; then roast it in the oven for 1 hour at 180 degrees Celsius. I had no large enough steam pan so I filled a baking tray with water, and put the duck on the oven rack above he baking tray for one hour at 150 degrees instead of steaming.
In Bangladesh, where I lived when preparing this recipe, banana trees grow alongside all streets and even in our own garden so banana leaves are not hard to come by. In your country it may be more difficult; if impossible, try using aluminum foil or large cabbage leaves.
Bebek betutu is a recipe from Bali.
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