Spicy Indonesian Duck Rica Rica
Ingredients
- 1 whole young duck, cut as desired
- 2 bunches basil, leaves picked
- 5 kaffir lime leaves, veins removed
- 2 stalks green onions, chopped coarsely
- 2 stalks lemongrass, bruised
- Juice of 1 lime
- Salt to taste
- Mushroom stock to taste
- Sugar to taste
- Cooking oil as needed
Spice paste
- 10 shallots
- 4 cloves garlic
- 15 curly red chilies
- 10 bird's eye chilies (red and green, adjust to taste)
- 1 thumb-sized piece of ginger
- 1 cm piece of turmeric
Preparation
Wash the duck clean, rub with lime juice, let sit for 10 minutes, wash again until clean, and set aside.
Boil water in a pot, add duck meat, let it come to a boil again, stir briefly, remove duck and discard the boiling water, then set aside.
Stir-fry the coarsely ground spices until fragrant, add kaffir lime leaves and lemongrass, stir evenly, add the duck, season with salt, mushroom stock, and sugar, stir until the color changes, pour in about 1 glass of water, cover, and stir occasionally to allow the spices to absorb.
When the duck is nearly cooked, add green onions and basil, stir quickly, taste test, and if seasoned well, turn off the heat and serve.
