Bebek Cabe Hijau: Duck in Green Chilli Sauce

Method14 steps · about 1 hr 40 min

1. 1

   Step 1: Choose juice from one lime or one lemon. Rub the duck (1) pieces with the chosen juice, white pepper and salt (to taste) to taste. Refrigerate for about fifteen minutes to marinate; do not rinse raw poultry.

   Marinate duck in refrigerator · 15 minUses 1 duck (weighing around 1 kg), cut into 8-10 pieces · Juice from one lime, or use lemon alternative · Juice from one lemon, only instead of lime · 0.5 tsp white pepper powder · Salt to taste for marinade, broth and final seasoning

2. 2

   Step 2: Drain and discard excess marinade without rinsing the duck.

   Uses Citrus-and-salt marinated duck

3. 3

   Step 3: Place the meat in a cooking pot, add the water (1.5 litres), salt (to taste), turmeric leaf (1), turmeric (1 cm), ginger (4 cm), galangal (4 cm), kaffir lime leaves (4) and daun salam.

   Uses Drained marinated duck · 1.5 litres water for duck broth · Salt to taste for marinade, broth and final seasoning · 1 turmeric leaf (optional) · 1 cm fresh turmeric (optional) · 4 cm fresh ginger, peeled, bruised · 4 cm galangal, peeled, bruised · 4 kaffir lime leaves

4. 4

   Step 4: Bring to a boil over medium-high heat, then reduce to medium-low and cover. Simmer for aboutforty-five minutes to one hour, depending on the duck. Skim scum and add hot water if necessary. Check 74°C (165°F) in the thickest part, avoiding bone; tenderness will continue in the sauce stage.

   Simmer duck in aromatic broth · 60 minUses Duck in aromatic broth · Additional hot water as needed during duck broth simmer

5. 5

   Step 5: Choose 100 g curly green chillies or large green chillies (100 g large). Blend the chosen chillies, shallots (8), garlic (4 cloves) and candlenuts (4) into a fine paste.

   Uses 100 g curly green chillies, stems removed and chopped, or use large-green-chilli alternative · 100 g large green chillies, stems removed and chopped, only instead of curly green chillies · 8 shallots, peeled, chopped · 4 cloves garlic, peeled, chopped · 4 candlenuts, chopped

6. 6

   Step 6: In a wok or non-stick cooking pot, heat the cooking oil (4 tbsp) over medium high heat and fry the onion (1) until fragrant, around 4 minutes.

   Fry sliced onion until fragrant · 4 minUses 4 tbsp cooking oil · 1 onion, peeled, sliced

7. 7

   Step 7: Add the cloves (2), star anise (2) and cardamoms (3). Fry for another 2 minutes.

   Fry whole spices · 2 minUses Fried onion and oil · 2 whole spice cloves · 2 star anise · 3 cardamoms

8. 8

   Step 8: Add the spice paste and fry for around 4 – 5 minutes until it smells fragrant and nicely cooked.

   Fry green-chilli paste until fragrant and cooked · 5 minUses Sautéed onion and whole spices · Prepared green-chilli paste

9. 9

   Step 9: Add the duck meat (and all the herbs inside, optional) and ladle some of the broth to the duck spice mix (around 300 ml).

   Uses Prepared green-chilli sauce · Cooked duck pieces, with cooked herbs if desired · About 300 ml reserved duck broth

10. 10

    Step 10: Adjust the seasoning.

    Uses Cooked duck in green-chilli sauce with reserved broth · Salt to taste for marinade, broth and final seasoning

11. 11

    Step 11: Cook further until the liquids are evaporated and the meats are tender, around 15-20 minutes.

    Reduce Duck Gravy · 20 minUses Seasoned duck in green-chilli gravy

12. 12

    Step 12: If the gravy has reduced but the duck is still tough, add a little reserved broth and continue cooking until tender.

    Uses Duck with reduced green-chilli gravy · Additional reserved duck broth if needed

13. 13

    Step 13: When the meat is tender and the oil is separated forming a shinny green chilli gravy, the duck is done.

    Uses Duck and green-chilli gravy after any tenderness adjustment

14. 14

    Step 14: Transfer the dish onto a serving plate and enjoy!

    Uses Tender finished green-chilli duck