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:
- 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.
- Fry all the spices, add in the liver, neck pieces and the thick santan.
- When the santan starts exuding its oil, cool it and stuff into the duck.
- Put the duck in a big pot, add in the thin santan and cook over a low flame.
- Add assam gelugor, about 2 pieces, and salt.
- Cook until tender and the gravy is thick.
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