BALI DUCK RECIPES

Steps:

• Bring a large saucepan of water to the boil. Run a long piece of twine across the breast of the duck and under the wings and carefully lower it in the water for about 10 seconds to blanch the skin. Set aside to cool briefly, then refrigerate uncovered overnight to dry the skin (this gives the duck a nice crisp skin when it’s roasted).
• Preheat oven to 180C. Heat half the grapeseed oil in a large non-stick ovenproof frying pan (see note) over high heat. Add duck, breast-side down, transfer pan to oven and roast until breast-side is golden (3-5 minutes). Drain fat from pan, then turn duck and roast until cooked medium and juices run clear when the thigh is pierced with a skewer (50 minutes to 1 hour). Set aside to rest (15 minutes).
• Meanwhile, for spice paste, dry-roast candlenuts, coriander seeds, cumin seeds, cloves and peppercorns until golden and fragrant (1 minute). Transfer to a large mortar and pound with the pestle to finely crush. Add shallot, garlic, chilli, turmeric, ginger and galangal, and pound to a smooth paste. Heat coconut oil in a frying pan over medium heat. Add shrimp paste and stir until fragrant (30-40 seconds), then add spice mixture and stir until fragrant (1-1½ minutes). Add tamarind extract and palm sugar, and cook until spice mixture deepens in colour and a thick paste forms (3-5 minutes). Set aside.
• Heat the remaining grapeseed oil in a wok, add garlic and stir until just fragrant (10-15 seconds). Add water spinach, toss to combine and remove from the heat immediately.
• Cut the duck into large pieces and serve with spice paste and water spinach.

Steps:

• 1. In a large wok, add in the duck and top up with water until it cover, then add in all the aromatics (galangal, lemongrass, bay leaf) along with the large packet of Aya Real Food Kalio paste and season with some salt
• 2. Boil the duck for at least 4 hours until the duck is soft and almost falling off the bone
• 3. Remove the duck and set aside and reduce the duck soup until thick before adding the rice flour to make a paste
• 4. In a wok, add in oil and deep fry the cooked duck for about 8 to 12 minutes until crispy
• 5. Now ;eave the duck soup paste to cook until it thickens to make the 'bumbu' which means the fried bits
• 6. To make the sambal matang, in a bowl, add in all the ingredients. Then in a pan, heat up the coconut oil until hot. The, pour over the coconut oil into the bowl ith the ingredients. Add in salt and mix well.
• 7. To serve, add some rice onto a plate garnish with some ulam, add the duck along with a generous amount of sambal