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Marion's duck rendang
Marion's duck rendang
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Prep Time:
30 minutes
Cook Time:
165 minutes
Total Time:
195 minutes
"Indonesian rendang: Rich, slow-simmered curry reserved for special occasions, made with love and patience."
Ingredients:
  • 45g (1/2 cup) desiccated coconut
  • 6 duck marylands
  • 1 lemongrass stalk, bruised, cut into 5cm pieces
  • 6 green cardamom pods, bruised
  • 3 whole star anise
  • 500ml (2 cups) coconut milk
  • 30.00 ml finely grated palm sugar
  • 24.40 gm fish sauce
  • 6 makrut lime leaves
  • Baby herbs, to serve (optional)
  • Long fresh red chilli, thinly sliced, to serve (optional)
  • 10 dried long red chillies
  • 3 French shallots, chopped
  • 7 garlic cloves, chopped
  • 2 lemongrass stalks, pale section only, bruised, finely chopped
  • 5cm-piece galangal, peeled, chopped
  • 5cm-piece ginger, peeled, chopped
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 2.40 gm sea salt
Instructions:
  • Soak the dried chillies in boiling water for 5 minutes to soften. Then, halve the chillies with a small sharp knife, discard the seeds, and chop.
  • Combine chilli and the rest of the rendang paste ingredients in a food processor. Blend until smooth, adding 1-2 tablespoons of water if needed to reach desired consistency. Set aside.
  • Toast desiccated coconut in a dry frying pan over medium-high heat, stirring occasionally, until dark golden brown, about 3-4 minutes. Transfer to a bowl and set aside.
  • Heat a large heavy-based saucepan over high heat. Sear duck in batches for 2-3 minutes per side until the skin is golden and fat starts to render. Place duck on a plate and set aside. Lower heat to medium.
  • Heat a pan with 2 tablespoons of flavorful duck fat. If needed, you can use some vegetable oil instead. Add lemongrass, cardamom, and star anise to infuse for about a minute until fragrant. Mix in the rendang paste and cook for an additional 2 minutes. Finish by adding coconut, coconut milk, sugar, and fish sauce.
  • - Introduce the duck and fragrant makrut leaves to the pot. - Lower the heat to medium-low, cover, and let it simmer for 1 hour, stirring occasionally. - Uncover the pot and continue simmering for another 1 1/4-1 1/2 hours until the sauce thickens. - Skim off any excess fat and oil from the surface. - For an extra kick, garnish with fresh herbs and chili, if desired.

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