Duck Grilled in Coconut Milk

Method

1. 1 Mix coconut milk with curry powder, chopped lemongrass, garlic, shallots, and fish sauce.
2. 2 Marinate the scored duck thighs for 4 hours, keeping them refrigerated because the coconut milk can easily turn sour on the outside.
3. 3 Remove the duck and wipe off the excess marinade, leaving a thick layer of burnt coconut milk that has turned black.
4. 4 Bake at 190 degrees for 25 minutes, flipping once at minute 14.
5. 5 Simmer the remaining marinade with palm sugar for 8 minutes until thickened.
6. 6 Brush the duck with sauce and bake at 220 degrees for 7 minutes until the surface is glossy and slightly browned.

With an appliance

• Air fryer 45 min

  Replace steps 4 and 6: preheat oven to 180 degrees for 22 minutes, then brush with sauce and bake at 200 degrees for 6 minutes.