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Heat oven to 350°. Place duck on a double thickness of aluminum foil, enough to completely wrap it. Stir 2 tbsp. oil, 2 tsp. tamarind, 1 tbsp. salt, and shrimp paste in a bowl; rub mixture all over outside of duck; set aside.
Purée remaining oil and tamarind, plus sugar, kecap manis, garlic, shallots, candlenuts, chiles, galangal, ginger, turmeric, and salt in a food processor until smooth; stir in curry leaves. Stuff half the paste inside duck; rub remaining paste on outside. Wrap tightly in foil and place in a roasting pan; bake until an instant-read thermometer inserted into thickest part of leg reads 175°, about 1½ hours. Remove foil and increase oven temperature to 450°. Bake until duck is brown and slightly crisp, 25–30 minutes. Rest 20 minutes before carving. Garnish with lime leaves; serve with rice, cucumber, and tomatoes, if you like.