Sinjay-Style Fried Duck
Ingredients
- 1 kg duck, cut to preference
- 1 liter water
- 4 tbsp vegetable oil
- 5 bay leaves
- 5 kaffir lime leaves
- 2 stalks lemongrass
- Salt, to taste (suggested 2 tbsp)
- 1 tsp chicken powder (non-msg)
- A pinch ground cumin
- 3/4 tsp ground nutmeg
- 175 g grated galangal
- Vegetable oil for frying
Spice paste
- 50 g garlic
- 30 g shallots
- 5 g ginger
- 15 g coriander
- 3 g turmeric
- 3 candlenuts
Preparation
Sauté the spice paste and grated galangal until fragrant. Add bay leaves, kaffir lime leaves, lemongrass, salt, chicken powder, ground cumin, and ground nutmeg. Sauté for a few moments.
Pour in water, bring to a boil. Add the duck and cook on low heat until water evaporates. Set aside.
Heat vegetable oil over medium heat. Fry the duck and spices until golden brown.
Serve with sambal pencit, warm rice, yellow spice mixture, and vegetables.
Tips
Avoid over-frying to prevent the duck from becoming too dry.
