Holiday Feature


Rangoon Roast Duck

Batek Roast—Burma


2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons chopped ginger
2 tablespoons chopped garlic
2 tablespoons malt vinegar
2 medium onions, diced
A few black peppercorns
A few coriander seed
1 level teaspoon cumin seeds
2 medium tomatoes, diced
1 whole duck, 1.6 to 1.8 kg (3 to 3-1/2 lb)
A little water
2 tablespoons corn flour (cornstarch)


This multinational recipe comes from the Rangoon Club, a colonial club built for the British "gentry". The chefs were great innovators, especially when it came to fusing cuisines. In this recipe, we find Indian, Chinese and Western influences.

Combine the sesame oil, soy sauce, ginger, garlic and vinegar in a large bowl. Place the duck in the bowl. Coat with the marinade and allow to marinate at room temperature for 1-2 hours.

Preheat the oven to 240 degrees to 260 degrees C (475 degrees to 500 degrees F/gas mark 9-10). Place the onion, black peppercorns, coriander and cumin seeds and tomatoes in a roasting pan. Lay the duck on top and roast in the oven for 45 to 50 minutes, until done, basting frequently with the dripping fat.

When cooked, remove the duck from the pan. Skim off the fat, strain the remaining liquid and pour into a small saucepan. Bring to the boil. Mix a little water with the corn flour to make a thin paste. Add to the boiling liquid and whisk until the sauce thickens. It should be smooth and slightly thick. Serve the duck hot, accompanied by the sauce and some crusty bread.

Recipe from:

The Spice Trail:
One Hundred Hot Dishes From India to Indonesia

by Sandeep Chatterjee
Illustrations by Helen Semmler
$15.95 (paperback)
Ten Speed Press
ISBN: 0-89815-781-1
141 pages
Full color illustrations throughout
Recipe reprinted by permission


Global Holiday Pageant

Holiday Dinner Around the World


Holiday Recipe Guide

This page created December 1998; modified November 2006

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home