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Ingredients: 1 young duck about 1 ½ kg ( 3 lb) cut in 10-12 serving pieces 2 tablespoon lime juice 1 litre ( 4 cups) water 5 kaffir lime leaves ½ turmeric leaf 2 stems lemongrass bottom 14 cm ( 5 ½ in) bruised 60 ml ( ¼ cup) vegetable oil Spice paste 2 teaspoons black peppercorns 8 candlenuts coarsely chopped dry roasted until golden 10-15 fresh green chillies sliced 4 shallots chopped 2 tablespoons finely chopped galangal 1 ½ teaspoons finely chopped fresh ginger 1 ½ teaspoons finely chopped fresh turmeric 1 teaspoon salt Preparations: 1. Sprinkle duck pieces with lime juice and set aside. 2. Prepare spice paste by grinding peppercorns and candlenuts to a coarse powder add chillies shallots galangal ginger turmeric and salt process until smooth adding a little water if needed to keep the mixture turning. 3. Heat oil in a wok and gently stir fry spice paste until fragrant about 4 to 5 minutes add the water and bring to the boil stirring put in the duck lime and turmeric leaves and lemongrass simmer uncovered turning the duck frequently until tender and the sauce has thickened 60 to 90 minutes. Remove the skin and visible fat from the duck to reduce this recipes fat content if the sauce threatens to dry before the duck is tender add a little water. Serves 4-6 Preparation time : 30 mins Cooking time : 1 hour 15 mins
Periplus
