Balinese Spiced Duck recipe
information
There is a delightful hotel on the beach at Sanur which cooks this delicious duck dish perfectly.
ingredients
8 duck portions, fat trimmed and reserved
50 g (2 oz) desiccated coconut
175 ml (6 fl oz) 3/4 cup coconut milk
salt and freshly ground black pepper
Deep-fried Onions and salad leaves or fresh herb sprigs, to garnish
50 g (2 oz) desiccated coconut
175 ml (6 fl oz) 3/4 cup coconut milk
salt and freshly ground black pepper
Deep-fried Onions and salad leaves or fresh herb sprigs, to garnish
For the spice paste
1 small onion or 4 - 6 shallots, sliced
2 garlic cloves, sliced
2.5 cm (1/2 in) fresh root ginger, peeled and sliced
1 cm (1/2 in) fresh lengkuas, peeled and sliced
2.5 cm (1 in) fresh turmeric or 2.5 ml (1/2 tsp) ground turmeric
1 - 2 red chillies, seeded and sliced
4 macadamia nuts or 8 almonds
5 ml (1 tsp) coriander seeds, dry-fried
2 garlic cloves, sliced
2.5 cm (1/2 in) fresh root ginger, peeled and sliced
1 cm (1/2 in) fresh lengkuas, peeled and sliced
2.5 cm (1 in) fresh turmeric or 2.5 ml (1/2 tsp) ground turmeric
1 - 2 red chillies, seeded and sliced
4 macadamia nuts or 8 almonds
5 ml (1 tsp) coriander seeds, dry-fried
method
1. Place the duck fat trimmings in a heated frying pan, without oil, and allow the fat to render. Reserve the fat.
2. Dry-fry the desiccated coconut in a preheated pan until crisp and brown in colour.
3. To make the spice paste, blend the onion or shallots, garlic, ginger, lengkuas, fresh or ground turmeric, chillies, nuts and coriander seeds to a paste in a food processor or with a pestle and mortar.
4. Spread the spice paste over the I duck portions and leave to marinate in a cool place for 3 - 4 hours. Preheat the oven to 160°C (325°F) Gas 3. Shake off the spice paste and transfer the duck breasts to an oiled roasting tin. Cover with a double layer of foil and cook the duck in the oven for 2 hours.
5. Turn the oven temperature up to 190°C (375F) Gas 5. Heat the reserved duck fat in a pan, add the spice paste and fry for 1 - 2 minutes. Stir in the coconut milk and simmer for 2 minutes. Discard the duck juices then cover the duck with the spice mixture and sprinkle with the toasted coconut. Cook in the oven for 20 - 30 minutes.
6. Arrange the duck on a warm serving platter and sprinkle with the Deep-fried Onions. Season to taste and serve with the salad leaves or fresh herb sprigs of your choice.
2. Dry-fry the desiccated coconut in a preheated pan until crisp and brown in colour.
3. To make the spice paste, blend the onion or shallots, garlic, ginger, lengkuas, fresh or ground turmeric, chillies, nuts and coriander seeds to a paste in a food processor or with a pestle and mortar.
4. Spread the spice paste over the I duck portions and leave to marinate in a cool place for 3 - 4 hours. Preheat the oven to 160°C (325°F) Gas 3. Shake off the spice paste and transfer the duck breasts to an oiled roasting tin. Cover with a double layer of foil and cook the duck in the oven for 2 hours.
5. Turn the oven temperature up to 190°C (375F) Gas 5. Heat the reserved duck fat in a pan, add the spice paste and fry for 1 - 2 minutes. Stir in the coconut milk and simmer for 2 minutes. Discard the duck juices then cover the duck with the spice mixture and sprinkle with the toasted coconut. Cook in the oven for 20 - 30 minutes.
6. Arrange the duck on a warm serving platter and sprinkle with the Deep-fried Onions. Season to taste and serve with the salad leaves or fresh herb sprigs of your choice.
serving amount
serves 4
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