Duck in chilli sauce (without coconut)

Name: Duck in chilli sauce (without coconut) (Bebek Bumbu Cabé I)
Yield: to serve four
Cuisine: Indonesia
Ingredients: a handful of chives; juice of ½ a lemon; salt; 1 salam leaf or bay-leaf; juice of 1 orange; ½ tsp powdered, or 1 blade fresh, lemon grass; 1 salam leaf or bay-leaf; 1 duck, cut into 10 or 12 pieces; 1 stick cinnamon; 6 shallots; 1 cup white malt vinegar; 1 large onion; 1 tbs vegetable oil; 1 green pimiento; 6 cloves garlic; 1 green chilli; 1 pinch laos (galingale); 1 pinch laos (galingale); ½ tsp cayenne pepper; 1 small piece root ginger

Bebek Bumbu Cabé I

Preparation info

to serve
four

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

1 duck, cut into 10 or 12 pieces
1 cup white malt vinegar

Asia
Indonesia
Main course
Gluten-free
South East Asia

Method

Soak the duck in vinegar for 2 minutes, then wash and dry. Put in a large saucepan with the onion, which should be cut into big chunks, the stick of cinnamon, and some salt. Cover with water, bring to the boil, and simmer for 1 hour. Allow to cool, then take out the duck, strain the stock, and remove all the fat.

Pound together the shallots, green chilli, and garlic. (It is advisable to