roast duck with pineapple and sambal
150 gr pineapple
4 cm jahe
1 lime, juice
2 serai / sereh / lemongrass, white part
1 tsp pepper
1/2 tsp salt
150 ml sambal bangkok, see recipe
Grate the pineapple and the jahe. Clean the duck and cut it into 6 pieces. Finely chop the serai. Mix the pineapple with the jahe, the serai, the lime juice, the pepper, the salt and the duck and let it marinate for 45 minutes.
Roast the duck over a charcoal fire until it turns brown and baste it regularly with the marinade. Then baste the duck with the sambal and roast it until done. Serve.