White-Spiced Duck

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WHITE-SPICED DUCK (BEBEK MASAK PUTIH)

Ingredients

1. 1 whole duck or muscovy duck, cut into 12–14 pieces
2. 2 potatoes, each cut into 4 parts

Ground Spices:
3. 8 shallots
4. 5 cloves of garlic
5. 1 thumb-sized piece of ginger
6. 3 candlenuts (toasted)
7. 1/2 tsp coriander seeds
8. 1/4 tsp white pepper
9. 1/4 tsp cumin

Whole Spices (“Bahan Cemplung”):
10. 2 cm galangal, bruised
11. 2 kaffir lime leaves
12. 8 curry leaves
13. 1 stalk lemongrass, bruised
14. 1 stick (7 cm) cinnamon
15. 2 star anise
16. 3 tamarind pods
17. 5 cardamom pods
18. 1/4 tbsp fennel seeds
19. 4 cloves

Other Ingredients:
20. 450 ml thin coconut milk
21. 250 ml thick coconut milk
22. 250 ml old coconut water
23. Bird’s eye chilies, to taste
24. Salt and sugar, to taste

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Instructions

1. Cut the duck into pieces, clean thoroughly, and rub with lime juice. Set aside.
2. Blend the ground spices until smooth. Sauté with a little oil until fragrant. Add the thin coconut milk along with all the whole spices (bahan cemplung), and bring to a boil.
3. Add the duck pieces and potatoes. Simmer until the liquid is reduced (around 1 hour). Then pour in the thick coconut milk.
4. Continue cooking until the sauce is reduced and thickened. Serve hot, preferably with rice cakes (ketupat) for the best experience.