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Ingredients :
1 young duck
1 piece asam gelugur, soaked in 450 cc
water
1 tablespoon salt
3 tablespoons cooking oil
6 shallots, sliced
3 cloves garlic, sliced
1 stalk lemon grass, bruised (white
part only)
2 star anise
2 green cardamoms
1 liter coconut milk
6 curry leaves
Spice (ground)
15 red chilies
1 1/2 tablespoons cilantro
1 teaspoon cumin, roasted
2 cloves, roasted
4 candlenuts, roasted
2 cm cinnamon stick
2 teaspoons white poppy seeds
2 teaspoons turmeric, chopped
2 teaspoons fresh ginger, chopped
5 shallots
2 cloves garlic
1 teaspoon salt
Method :
Clean the duck and pat dry with paper
towels. Cut into 8 pieces and rub with asam gelugur water and salt. Set
aside for 15 minutes. Then mix well with ground spices. Heat a wok with
oil and saute the shallots and garlic until golden brown. Add the spiced
duck, lemon grass, cardamoms, star anise, and cook until the juices from
the duck have evaporated. Pour in the coconut milk and add the
curry leaves. Continue to cook until the duck is tender and the gravy
has thickened. Serve hot with steamed white rice.
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