Duck cooked in a beautiful time-honored recipe in the traditional way made with great effort and love
Ground Items 6 x shallots 4 x garlic cloves 8 x dried chilies (desseded and soaked in water)
Main 1 x whole duck cut into 8 pieces 1 x teaspoon tumeric powder 8 x table spoons vegetable oil (or all the duck fat from the roasting duck and add in 2 tablespoon oil) 1cm Galangal (sliced) 1 x stick lemongrass 1 x star anise 1 x cinnamon stick 2 x kafir lime leaves 1 large x tumeric leaf 1 x cup coconut milk (equavalant to one whole coconut grated 2 x cup water 2 x tablespoon kerisik (toasted coconut paste)
Salt to taste
1. In a bowl, add in duck and sprinkle turmeric powder and salt and place on an oven grill on an oven tray and place in an oven, skin side up at 140c for 2 hours until skin is slightly brown and fat is rendered of the duck (you may need to base the duck with the fat every 30 minutes)
2. In a large wok add in oil and duck fat, add in cinnamon stick and star anise and place in ground items and saute for about 20 minutes until becomes slightly caramelized. Add a pinch of salt.
3. Place sliced galangal, lemongrass and half a cup of water, stir and simmer for another 10 minutes until reduced by half.
4. Add in roasted duck, coconut milk, kafir lime leaves, turmeric leaf, a teaspoon of salt and remainder of the water along with the kerisik and let the rendang simmer for another 30-40 minutes on a low heat or until the duck is tender and falls of the bones.