Duck Long-Cooked in Rich Coconut Sauce

Name: Duck Long-Cooked in Rich Coconut Sauce
Yield: for 4
Cuisine: Asia
Ingredients: 4 duck breasts, each cut in half and the skin discarded; 2 kaffir lime leaves or bay leaves; 1 tsp salt, or more to taste; 2 tsp finely chopped fresh turmeric; 2 tsp finely chopped ginger root; 3 garlic cloves, finely chopped; 6 shallots, finely chopped; 2 tsp finely chopped galangal; 1 tsp cayenne pepper; 1.7 litres/ 3 pt thick coconut milk

Preparation info

for
4

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

It’s always useful to have a good repertoire of recipes that are quick and easy to prepare. This one is, in fact, for a traditional Sumatran dish in which the duck is left pretty much to itself during cooking, right up to the final few minutes before serving.

Ingredients

4 duck breasts, each cut in half and the skin discarded
6 shallots, finely chopped
3 garlic cloves, finely chopped

Asia
Side dish
Southeast Asia
Gluten-free

Method

Put all the ingredients in a heavy ovenproof pan and bring to the boil over a medium heat, then leave to bubble gently for 1 hour. By this time the sauce will have reduced considerably.

Preheat the oven to 150°C/300°F/Gas 2. Turn the heat under the pan to high and