Indian Roast Duck
1.
Put the lentil in a basin, pour hot water (500g), and soak for 15 minutes.
2.
Clean the duck and dry the cavity and outer skin with tissue paper. Spread refined salt (15g) on the duck cavity, duck head and duck skin for later use.
3.
Duck liver, duck min, and duck gizzard are chopped and set aside.
4.
Cut the bread into small cubes of 1.3 cm square.
5.
Put croutons, boiled eggs, raisins, coriander, sugar, vinegar, and black pepper into the bowl and mix well with a spoon.
6.
Crush the cardamom into the powder.
7.
Pour vegetable oil into the wok and heat it over medium heat. When there is thin smoke in the wok, add chopped parsley seeds, fennel, onion, garlic, fresh ginger and refined salt (6g), stir fry 7～8 Minutes to make the onion soft and brown. Be careful not to burn the onion. Put the chopped duck offal into the stir-fry evenly, then add the cardamom, chopped tomatoes, wild pepper powder and thinly sliced green peppers, and stir-fry for 3 minutes to turn the duck offal into light brown.
8.
Pour all the contents of the pot into the basin of 5, mix well, put the scallop kernels in a bamboo basket to dry, then cut into filaments, and sprinkle in the basin of 5. After mixing evenly, put it into the duck cavity and sew the opening with thick thread.
9.
Puncture a needle every 2.5 cm on the skin of the duck with an iron braze. Tie the duck's wings together.
10.
Raise the temperature of the oven to 235°C in advance, set up a metal mesh in the baking tray, place the duck on its side, and place it in the middle of the oven. After roasting for 10 minutes, turn the duck over and roast for another 10 minutes, then lower the temperature of the oven to 175°C, let the duck breast face up and often drizzle with Indian white oil, roast for 1 hour and 40 minutes.
11.
Use the tip of a knife to pierce the body of the duck. If the orange juice oozes out, it means it has been cooked. If the juice is pink, you need to bake it for another 5-10 minutes.
12.
Put the duck in a preheated large plate, cut into pieces and serve.
