OVERVIEW:

Ducks waddling along the rice fields are a familiar sight in Bali. Duck is a favorite for festive dishes, and this curry-like preparation is one of the popular ways to enjoy it. If preferred, chicken can be used as a substitute.

INGREDIENTS:

For the Duck Curry:
1 whole duck, about 2 kg, cut into pieces
8 cups coconut milk
2 lemongrass stalks, bruised
2 salam leaves
1 tbsp salt
1 tsp crushed black peppercorns
Fried shallots for garnish

For the Spice Paste:
12 shallots, peeled and sliced
6 cloves garlic, peeled and sliced
4 red chilies
2.5 cm galangal (laos), peeled and sliced
2.5 cm kencur, peeled and sliced
5 cm fresh turmeric, peeled and sliced
2 tsp crushed coriander
3 candlenuts
1 tsp dried shrimp paste
¼ tsp crushed black peppercorns
Pinch of freshly grated nutmeg
2 cloves
3 tbsp oil

PREPARATION:

1. Cut the duck into 12 pieces and pat dry.
2. Prepare the spice paste by grinding or blending all the ingredients, except the oil.
3. Heat the oil in a large pot and sauté the spice paste for 2 minutes until fragrant.
4. Add the duck pieces, increase the heat, and sauté for 3 minutes, stirring frequently.
5. Add the coconut milk, lemongrass, salam leaves, salt, and black pepper. Simmer uncovered until the duck is tender and the sauce has thickened.
6. Garnish with fried shallots and serve with white rice.