Duck in green chilli sauce

This is sometimes called Gulai Bebek Padang, and is another well-known West Sumatran dish. It improves if it is kept for 24 hours so that the fat can be skimmed off. Bebek Hijau needs a lot of green chilli to give it colour, and this of course makes the taste hot and strong. You can moderate it somewhat by using the largest possible chillis, on the principle that the big ones are always gentler.