Slow-Roasted Duck Salad with coconut and ginger dressing

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

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

Asia
Indonesia
Main course
South East Asia

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