Spicy Indonesian Duck Stew
Ingredients
- 1 young Muscovy duck, approximately 2 kg
- 2 limes
- 2 stalks lemongrass, bruised
- 5 cm ginger, smashed
- 5 cm galangal, smashed
- 5 kaffir lime leaves
- 3 bay leaves
- 1 tablespoon ground black pepper
- 1 teaspoon ground coriander
- 3 teaspoons salt or to taste
- 2 tablespoons sugar or to taste
- 3 tablespoons sweet soy sauce or to taste
- Mushroom seasoning to taste
- Water as needed
- Oil for sautéing as needed
Ground spices
- 100 grams bird's eye chilies
- 50 grams large red chilies
- 150 grams shallots
- 70 grams garlic
- 3 cm roasted turmeric
- 9 roasted candlenuts
Preparation
Remove the rear end of the duck to avoid gaminess, cut into pieces, wash clean, rub with lime juice, let sit briefly then rinse with water
Boil the duck with enough water for about 10-15 minutes, remove and discard the water
Sauté the ground spices along with lemongrass, ginger, galangal, kaffir lime leaves, bay leaves, pepper, coriander until fully cooked, add the duck, stir well and add enough water
Add salt, sugar, sweet soy sauce, mushroom seasoning, simmer the duck until tender while stirring occasionally, if the meat is still tough, add more water
Cook the duck until the sauce is absorbed
Tips
Use young duck for better tenderness and to avoid gaminess without needing a pressure cooker
The dish is naturally spicy and can be addictive, adjust seasonings to personal preference
