Sate blengong masak - sate of dry fried spicy duck

Ingredients

• 1 (900 g)duck
• 50 gpeanuts
• 400 mlwater
• 4 tspsalt
• 1 tsppalm sugar
• 500 mlthin coconut milk
• 45 ml (3 tablespoons)oil
• 6red chillies
• 3red bird’s eye chillies
• 9shallots
• 5 clovesgarlic
• 2 cmturmeric
• 2 cmginger
• ½ tspcoriander

Instructions

1. 1

   Cut the duck

   Cut the duck into six pieces.

2. 2

   Prepare the peanuts

   Roast the peanuts, then mash them.

3. 3

   Grind the spices

   Pound or grind the chillies, shallots, garlic, turmeric, ginger and coriander into a fine paste.

4. 4

   Fry the paste

   Heat the oil in a pan and fry the spice paste for 5 minutes.

5. 5

   Add the peanuts

   Stir in the mashed peanuts until well combined.

6. 6

   Cook the duck

   Add the duck and cook until its colour changes.

7. 7

   Reduce with water

   Add the water, salt and palm sugar, then cook until the liquid has evaporated.

8. 8

   Add coconut milk

   Pour in the thin coconut milk and cook until the liquid has evaporated and the duck is cooked through.

9. 9

   Serve on skewers

   Thread the duck onto skewers and serve.

What is sate blengong masak?

Sate is a broad Indonesian tradition of serving seasoned meat on skewers. This version is cooked in a pan rather than grilled after threading, with chillies, aromatics, peanuts and coconut milk forming its coating.

The recipe’s mix of spices and slow reduction gives the duck a savoury, spicy finish. The peanuts add body, while the coconut milk rounds out the chilli heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The duck supplies most of the protein and contributes fat, while the peanuts and coconut milk add further fat and energy. The palm sugar and peanuts contribute carbohydrates; serve the duck with vegetables and a moderate portion of rice to make a more balanced plate.

Build the spice paste

Fresh chillies: the red chillies and bird’s eye chillies provide the dish’s heat. Remove some seeds if you prefer a milder result.

Aromatics: grind the shallots, garlic, turmeric, ginger and coriander finely so they cook evenly and cling to the duck.

Roast and mash the peanuts

Roast the peanuts before mashing them; this brings out their toasted flavour. Mash them thoroughly so they mix into the spice paste, while leaving a little texture if you like.

Add them after frying the paste, as directed, and stir until evenly distributed before adding the duck.

Reduce in two stages

Water first: cook the duck with the water, salt and palm sugar until the liquid has evaporated. Keep an eye on the pan as it dries so the spice mixture does not catch.

Coconut milk next: add it once the first liquid is gone, then continue cooking until the sauce reduces and the duck is done. Stir regularly, especially towards the end.

Check the duck for doneness

The colour change after adding the duck is an early cue, not a doneness test. The finished meat should be cooked through; check the thickest piece before serving.

If the pan becomes dry before the duck is tender, lower the heat and watch closely to prevent the spice mixture from scorching.

Serve it as a meal

Thread the cooked duck pieces onto skewers just before serving. Rice makes a straightforward accompaniment and helps balance the rich, spicy coating.

A crisp, lightly dressed vegetable side can add freshness alongside the duck. Serve extra chilli separately if you want more heat at the table.

Recipe notes & tips

• Grind the spice ingredients finely for an even coating.
• Roast the peanuts before mashing them for a fuller flavour.
• Use a pan wide enough to hold the duck without crowding.
• Stir more frequently as the liquid reduces and the mixture thickens.
• Check that the thickest duck piece is cooked through before serving.

Variations

• Milder heat: use fewer bird’s eye chillies or remove their seeds.
• Chunkier peanuts: leave some of the roasted peanuts coarsely crushed.
• Extra aroma: add a little more fresh ginger to the spice paste.
• Rice accompaniment: serve with steamed rice to soak up the spicy coating.
• Vegetable side: pair with crisp, simply dressed vegetables for contrast.

Common mistakes to avoid

• Coarse spice paste: grind the aromatics finely so they cook evenly.
• Burning the paste: keep the heat moderate and stir during frying.
• Crowded pan: cook in a pan with enough room for the duck pieces to sit evenly.
• Rushing the reduction: let each liquid stage cook down before moving on.
• Skipping the doneness check: check the thickest piece rather than relying only on colour.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a pan until steaming hot throughout, adding a small splash of water if the coating has become too dry.

Frequently asked questions