Duck curry
Duck curry
Ingredients
- 1 sliced duck 12
- 8 pieces of discarded orange leaves
- 4 lemongrass stems
- enough Chicken powder
- to taste Salt
- to taste white sugar
- 1 galangal segment blends
- 2 lemons
- 1 tablespoon of tamarind water
- 15 pieces of cayenne pepper
Ground spices :
- 10 onion cloves
- 6 cloves of garlic
- 1 tablespoon of coriander
- 1 tablespoon of pepper (according to taste)
- 2 knots
- 1 segment of turmeric the size of the middle finger (burned)
- 10 candlenut burned
- 1 red ginger segment is burned
- 6 pieces of curly red chili (according to taste)
How to make
Wash the duck until the feathers are gone, then soak the duck with lemon juice, chicken powder & salt stir until evenly distributed and let it sit all night. So that the duck feels delicious when cooked.
After being soaked overnight, prepare the water in a boiled pot until it boils into the duck (previously washed so that the rest of the blood is lost) with boiled orange & betel leaves until tender for about 1 hour.
Saute smooth spices with galangal, tamarind water, salt, chicken powder and white sugar stir until fragrant, (lift the duck that has been boiled using a sieve) put the duck into the pan-fried spice stirring until the seasoning evenly let in 5 minutes just input duck broth (water used for boiling duck) let it sit until boiling input the chilli, correct the taste then turn off the stove and ready to be served.
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