Spiced Duck in Banana Leaf

Trim off the excess fat from around the ducks neck and bottom.

Place all the paste ingredients into a blender and puree.

Heat a small pan and fry the blended spice paste for about 5 minutes and then allow to cool.

Chop the silver beet and combine with half the spice paste, rub the remaining paste inside and over the outside of the duck. Stuff the spinach mixture into the duck cavity.

Double over a sheet of foil large enough to wrap the duck. Place the duck in the centre and loosely wrap.

Place the duck on a tray into a preheated oven at 180 degrees and cook for two hours, then turn the oven down to 160 and continue to cook for 3 hours.

The duck should be very tender, drain any roasting juices into a pot, and add the stuffing to the pot, heat and stir to combine.

Remove the meat from the bone and serve on top of steamed rice topped with the sauce!!