Rendang Itik

A Malaysian duck curry

• CuisineMalaysian
• CategoryDuck
• CourseMains

Ingredients

• 1.8 kgWhole duck
• 1 cupGrated coconut
• 1Lemon grass
• 4Green cardamom
• 1 pieceCinnamon
• 4Cloves
• 3Star anise
• 400 mlCoconut milk
• 2 tbspPalm sugar
• 1 tbspFish sauce
• 6Kaffir lime leaves
• 2 tbspMeat curry powder
• 1 tbspTamarind paste
•  
• Spice Paste
• 20Dried red chillies
• 200 gmsShallots
• 50 gmsGarlic
• 50 gmsGalangal
• 50 gmsGinger
• 50 gmsFresh turmeric
• 1Lemon grass

Preparation

1. Cut whole duck into large pieces, carefully keeping the skin on
2. Place on hot frying pan, skin side down, to render the fat and remove
3. Soak dried red chillies in hot water for 15 minutes
4. Lightly toast grated coconut
5. Grind chillies, shallots, garlic, ginger, galangal, lemon grass, turmeric with a little water
6. Heat oil and add lightly crushed cinnamon, cardamom, star anise and cloves and heat till they crackle
7. Add ground paste and fry for 15 minutes
8. Add duck, coconut milk, meat powder, palm sugar, toasted coconut, tamarind with some water
9. Cut kaffir lime leaves in half and add
10. Simmer for about 2 hours adding water if it gets too dry. Use a simmer plate if you have one

You can get duck legs or duck breast but the best way to get both is to get a full duck. And the rendang needs a lot of it.

Start with the whole duck. You want to cut it but keep all the skin on.

Break the leg joints and carefully cut them off. You should end up with two drumsticks and two thigh chops. Next, lay it on the back and cut carefully in the middle up to the bone. Now, cut along the bone, cutting off the breast in one piece. You can cut this in two.

On a hot frying pan, put the pieces skin side down. Fry till skin browns and most of the fat is rendered out.

Remove the pieces. You can use a rendered fat for other dishes but the rendang is rich enough without it.