Jumat, 06 Januari 2012

Fried duck Madura

A tail (900 g) duck, cut into pieces
2 tablespoons vinegar / lemon juice
500 ml of water
4 kaffir lime leaves
2 batangs erai, cut 4 cm from the base of the root, crushed.

Seasoning, puree:
8 cloves red onion
8 cloves nutmeg
5 cloves garlic
2 tsp toasted coriander
1 / 2 tsp pepper grains of roaster
2 cm ginger
3 cm turmeric
3 kaffir lime leaves
3 cm galangal young
1 stalk lemongrass, white part, thinly sliced
2 tsp salt

How to Make:

# Clean the duck, cut into 8 or 10 parts. Sprinkle with the vinegar / lemon juice while knead until smooth.
# Put in a container with a lid, put in refrigerator for 30 minutes. Rinse until clean water, drain.
# Stir duck with Spices that until blended. Let stand for at least 1 hour.
# Put the marinated duck in a pot, pour water, cook over medium heat until boiling. Reduce heat, and cook until tender duck meat. If you need to add hot water.
# If using presto pot, cook the duck for 30 minutes (calculated from the sizzling pan)
# Remove the duck, let cool. Set aside marinade.
# Fried duck in many oil and heat until dry.
# Remove and drain.
# Serve with sauce and Sambal.
# Sauce: cook the rest of the sauce with 2 tablespoons vegetable oil until boiling and thickened. Remove from heat.

For 6 people

Sources: Odilia Winneke - detikFood

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