Twice-cooked spiced duck recipe
- Cuisine: Indonesian
- Serves 4
50g fresh turmeric roots
1 x 2cm piece young ginger
1 stalk lemongrass, white part only
6 cloves garlic
3 Kaffir lime leaves, torn
4 long red chillies
100ml vegetable oil
2 Aylesbury ducks, dressed (about 1.4kg each)
1 tbsp coarse salt
½ tbsp coarsely ground black pepper
2 bunches spinach, roughly chopped
10 bamboo skewers
2 large banana leaves
2 limes, quartered
4 long red chillies, finely chopped
4 golden shallots, quartered
PreparationPlace all ingredients for the spice mix into a mortar and pestle or electric blender and crush or blend to a coarse paste.
Rub the duck inside and out with the salt and pepper, followed by the spice paste. Stuff the inside cavity of the duck with the spinach.
Using the skewers, seal the stomach cavity, leaving the skewers sticking out of the duck.
Stud the skin of the duck evenly with the cloves.
Run the banana leaves over an open flame to soften them and then wrap the duck completely in the leaves, using the protruding skewers to attach and secure the leaves. Place a large pot over medium heat and fill with 5cm of water.
Place a metal or bamboo steamer in the pot and insert the duck. Steam, covered, for 1½ hours. Preheat the oven to 180°C.
Remove the duck from the steamer, place in a large roasting tray and put in the oven for a further 30 minutes, with the breast of the duck exposed.
When the skin is brown and crisp, remove the duck from the oven and cut into 8 pieces.
Present on a banana leaf, garnished with chopped chillies, limes and quartered golden shallots.
Displaying 10 of 71 Indonesian Restaurants.
|1.||Abell's Kopi Tiam||Manuka|
|5.||Green Papaya||East Brisbane|
|6.||Warung Agus||West Melbourne|
|8.||Ayam Goreng 99||Kingsford|
|9.||Slamet's Indonesian Restaurant||North Narrabeen|
|10.||Buddha Belly Cafe||Terrey Hills|
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