Itik Golek

Ingredients:

1 duck, about 1.5kg
1 coconut to obtain 500ml thick santan and 1.5l thin santan 

To grind fine:
1 Tbsp jintan manis (fennel)
2 Tbsp jintan putih (cumin)
1 Tbsp ketumbar (coriander)
1 Tbsp black peppercorns
1" ginger
15 cloves garlic
7 shallots
Cinnamon, cloves, star anise, and assam keping

Method:

1. Duck must be cleaned and the oil glands at its back removed. Be careful not to perforate the gland as the smell will seep into the duck.
2. Fry all the spices, add in the liver, neck pieces and the thick santan. 
3. When the santan starts  exuding its oil, cool it and stuff into the duck. 
4. Put the duck in a big pot, add in the thin santan  and cook over a low flame. 
5. Add assam gelugor, about 2 pieces, and salt. 
6. Cook until tender and  the gravy is thick.