Spiced Duck and Green Bean Sambal

Name: Spiced Duck and Green Bean Sambal
Cuisine: Malaysian
Ingredients: vegetable oil, for deep-frying; 250 g green beans, tailed; 2 teaspoons minced ginger; 3 cloves garlic, minced; 2 teaspoons Sichuan Spice Salt; 1.7 kg Aylesbury or Barbary duck; 4 slices ginger; 1 teaspoon Chinese Five-spice Powder; 1 teaspoon Sichuan Spice Salt; 4 green onions, finely sliced; 1.7 kg Aylesbury or Barbary duck; 1 punnet celery cress, snipped; 2 teaspoons Chinese black vinegar; 1 teaspoon sweet soy sauce (kecap manis); 1 tablespoon Sambal Bajak; 2 teaspoons salted yellow beans; 2 teaspoons fish sauce; 1 small green chilli, minced; 1 teaspoon sweet soy sauce (kecap manis); 1 teaspoon castor sugar; 2 green onions, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

These are some of my favourite flavours – rich, spicy and intense. Nonya cooking features a stunning array of spice pastes (rempahs) and sambals, which also form the foundations of much of my cooking. The preparation can be time-consuming but the results are never less than spectacular.

Ingredients

250 g green beans, tailed
vegetable oil, for deep-frying
3 cloves garlic, minced

Asia
Malaysia
Main course
South East Asia

Method

To prepare the duck, remove the wings, neck and tail end, then wipe the duck dry inside and out with paper towel. Mix the Sichuan spice salt and five-spice powder and rub into the skin and cavity of the duck. Place on a tray lined with a dry tea towel, then cover with another tea towel and refrigerate for 12 hours to cure.

Put the duck, breast-side down, in a large bowl and add the ging