Name: Duck in white coconut sauce (Opor Bebek)
Yield: to serve two
Cuisine: Indonesia
Ingredients: ½ tsp powdered, or 1 blade fresh, lemon grass; 1 tsp ground coriander; ½ tsp laos (galingale); ½ tsp chilli powder; 2 cups santen, made from 1 fresh coconut or 350 g (12 oz) desiccated coconut; salt; 4 kemiri (candlenuts); 4 cloves garlic; 1 slice terasi; 4 shallots; some melted butter; 2 tbs vegetable oil; 1 stick rhubarb about 10 cm (4") long; 1 bay leaf; 1 tsp ground ginger

Preparation info

to serve
two

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Roast a small duck in the oven at about 400 ° F (gas mark 6) until it is golden brown. This should take a little over an hour, depending on the size of the duck. Then cut it in half lengthwise.

Meanwhile you will have been at work on the numerous other ingredients, listed below. The last of these, rhubarb, may be a surprise. In Indonesia we would use about 6 cermé or 3 belimbing wuluh; but a stick of rhubarb is a highly satisfactory alternative.