Name: Slow-Roasted Duck Salad with coconut and ginger dressing
Yield: Serves 8
Cuisine: Indonesia
Ingredients: 2 tablespoons freshly grated (shredded) coconut; 3 large fresh red chilli peppers; ½ cup (60 g/2 oz) bean sprouts; 16 fried red shallots; 2 tablespoons thick, sweet soy sauce (kecap manis); 8 salam leaves; 4 lemon grass stalks; 4 celery stalks, leaves only; 12 red shallots or 1½ red onions; 4 large fresh red chilli peppers; 7.5 cm (3 in) piece fresh galangal; 8 snake beans; 3¼ cups (825 mL/26 fl oz) unsweetened coconut milk; 4 eggs; 8 pieces fresh banana leaf; 1¼ cups (310 mL/10 fl oz) water; 2 cm (¾ in) piece fresh turmeric; 5 cm (2 in) piece fresh ginger; Sea salt; ¼ cup (60 mL/2 fl oz) oyster sauce; Freshly ground black pepper; 8 garlic cloves; 2 small ducks (1.75 kg/3½ lb each)

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

The method for cooking duck comes from Bali, where restaurants advertise it as their speciality. It is quite a long and involved process but well worth the effort. This dish has become a favourite at the Bathers Pavilion.

Ingredients

Marinade Paste

8 garlic cloves
12 red shallots or 1½ red onions

Method

TO PREPARE DUCKS, peel the garlic and the shallots or red onions. Seed and roughly chop the chilli peppers. Peel and roughly chop the ginger, turmeric and galangal. Place them all in a food processor or blender (in batches) and process to a rough paste. Rub the inside and outside of the ducks with the marinade paste.

TO STUFF AND COOK DUCKS, hard-boil and shell the eggs. M