By Sri Owen
Boil the duck as you would for Bebek Bumbu Cabé without coconut—but only for half an hour.
Pound the shallots, garlic and chillis to a paste, and add to this the ground ginger. Put all the ingredients into the santen, and stir them. Put the boiled duck, with half a cup of stock, into a wok. Pour the spiced santen over it. Boil, stirring occasionally, until the sauce is very thick