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2.5 kg duck
2 Stems fresh lemon grass
4 Eschalots, peeled and chopped finely
4 Cloves garlic, peeled and chopped finely
2 lg Red chillies seeded and chopped finely
2 sm Red chillies seeded and chopped finely
1 sl Turmeric, peeled and chopped finely
Or 1/2 teaspoon turmeric powder*
3cm piece lesser galangal (kencur), peeled and chopped finely Or 1 teaspoon kencur Powder*
1 Daun salam or bay leaf, chopped finely*
2 ts Salt
1 tb Coconut oil
Banana leaves for wrapping
Wash the duck inside and out, removing the neck and any giblets, and dry with a paper towel. Peel the outer layer from the lemon grass and finely chop the white bulbous part only. Mix with the eschalots, garlic, chillies, turmeric, galangal, daun salam, salt and coconut oil. Spread the mixture over the surface and inside the cavity of the duck. Wash the banana leaves and wrap a few layers around the duck. Cover loosely with foil and bake in a preheated 150'C oven for 1 hour. Reduce the heat to 110'C and cook for a further 2 hours.
To serve: remove foil and banana leaves from the duck and serve on a platter lined with a fresh banana leaf. * Fresh galangal and turmeric are available in Asian markets, but if you have trouble obtaining them use the powdered form. Sliced galangal is also available in jars, preserved in brine, Daun salam leaves are available in Asian markets, but if difficult to find substitute bay leaves. * Banana leaves are available in Asian markets.
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