Bebek Cabe Hijau: Duck in Green Chilli Sauce

Ingredients

• 1 duck (weighing around 1 kg), cut into 8-10 pieces
• 1 lime/lemon, extract the juice
• 0.5 tsp white pepper powder
• 1 turmeric leaf (optional)
• 1 cm fresh turmeric (optional)
• 4 cm fresh ginger, peeled, bruised
• 4 cm galangal, peeled, bruised
• 4 kaffir lime leaves
• 2 Indonesian bay leaves (daun salam)
• 1.5 lt water
• 100 gr curly green chillies (or big green chillies), remove the stalk, chopped
• 8 shallots, peeled, chopped
• 4 cloves garlic, peeled, chopped
• 4 candlenuts, chopped
• 1 onion, peeled, sliced
• 2 cloves
• 2 star anise
• 3 cardamoms
• Salt to taste
• 4 tbsp cooking oil

Instructions

1. 1

   Rinse the duck meat thoroughly, pat dry, and sprinkle with salt, white pepper powder and the lime/lemon juice. Rub thoroughly all over the meat and marinate it for around 15 minutes.

2. 2

   When time’s up, rinse the duck meat all over again until it’s really clean.

3. 3

   Place the meat in a cooking pot, add the water, salt, turmeric leaf, turmeric, ginger, galangal, kaffir lime leaves and daun salam.

4. 4

   Heat over medium high flames until it boils, then reduce the heat to medium low. Cover the pot and boil the duck for about 45 mnts to 1 hour (depending on the meat). Skim the scum regularly to avoid an unpleasant taste, and add hot water if necessary.

5. 5

   Using a blender or food processor, blend into a fine paste: green chillies, shallots, garlic and candlenuts.

6. 6

   In a wok or non-stick cooking pot, heat the cooking oil over medium high heat and fry the onion until fragrant, around 4 minutes.

7. 7

   Add the cloves, star anise and cardamoms. Fry for another 2 minutes.

8. 8

   Add the spice paste and fry for around 4 – 5 minutes until it smells fragrant and nicely cooked.

9. 9

   Add the duck meat (and all the herbs inside, optional) and ladle some of the broth to the duck spice mix (around 300 ml).

10. 10

    Adjust the seasoning.

11. 11

    Cook further until the liquids are evaporated and the meats are tender, around 15-20 minutes.

12. 12

    If the liquid has evaporated, but the meat is still tough, add a little bit more broth.

13. 13

    When the meat is tender and the oil is separated forming a shinny green chilli gravy, the duck is done.

14. 14

    Transfer the dish onto a serving plate and enjoy!