Duck Long-Cooked in Rich Coconut Sauce

Preparation info
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    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

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.


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


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