Duck Rice Recipe
Duck is usually eaten with white rice, fresh vegetables and special chili sauce. Maybe that's why, duck rice is a typical Madurese culinary. No need to buy outside the house anymore, you can cook it yourself with the following easy recipe.
Ingredients
- Duck, cut into 4 parts - 1 tail
- Lemongrass, take the white part and crush it - 4 stalks
- Bay leaf - 2 pieces
- Citrus leaves, bone removed - 6 pieces
- Salt - 2 tsp
- Brown sugar, finely sliced - 2 tsp
- Sour water - 2 tbsp
- Water - 750 ml
- Right amount of oil
- Ground spices:
- Garlic - 6 cloves
- Shallots - 8 grains
- Candlenut, roasted - 6 grains
- Ginger - 3 cm
- Galangal - 3 cm
- Turmeric, roasted - 3 cm
- Coriander - 2 tsp
- Cumin - 2 tsp
- Buy ingredients and cooking utensils
Plans
- Heat some oil. Saute ground spices with lemongrass, bay leaf, and lime leaves until fragrant.
- Pour in the water and tamarind, and add the salt and sugar. Stir well and cook until boiling.
- Add the duck and mix well. Reduce the heat and cook until the duck is tender and cooked. Lift.
- Heat a lot of oil. Fry the duck over medium heat until golden brown. Lift and drain.
- Yellow Kuah: Re-cook the remaining duck stew until thickened. Discard the pulp and set aside.
- Serve the fried duck with white rice and a splash of yellow gravy.
- In order not to smell fishy, first boil the duck without spices until it boils, then discard the boiled water. Only then enter the boiling process with other spices.
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