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: 8 pieces fresh banana leaf; 5 cm (2 in) piece fresh ginger; 4 lemon grass stalks; 4 eggs; 2 small ducks (1.75 kg/3½ lb each); 12 red shallots or 1½ red onions; 1¼ cups (310 mL/10 fl oz) water; ½ cup (60 g/2 oz) bean sprouts; 8 garlic cloves; 4 large fresh red chilli peppers; 16 fried red shallots; 2 tablespoons thick, sweet soy sauce (kecap manis); 4 celery stalks, leaves only; Sea salt; 2 tablespoons freshly grated (shredded) coconut; 3 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; 8 salam leaves; ¼ cup (60 mL/2 fl oz) oyster sauce; Freshly ground black pepper; 2 cm (¾ in) piece fresh turmeric

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