Duck in Green Sauce

Masak Hijau

Preparation info
  • For


    • Difficulty


Appears in

By Sri Owen

Published 1994

  • About

For the duck, I have slightly changed the method of cooking; the original method calls for the whole duck to be chopped up into as many pieces as are needed to serve all the members of the family. It also makes the sauce very oily, which my method avoids.

This dish should be hot, aromatic, and yellowish-green in colour. The yard-long beans can be replaced with fresh green peas (but not frozen or mushy ones). Naturally we eat this duck with rice, but boiled new potatoes and green sal