How to make delicious soy sauce roast duck
Difficulty level: easy
Cooking time: 1 hour 30 minutes
For: 4 servings
- 1 (1,000) duck
- 2 tbsp lime juice/vinegar
- ± 500 ml water
- 5 lemongrass stalks, bruised
- 6 bay leaves
- Enough hot water
- 2 tbsp cooking oil
- 1 tbsp sweet soy sauce
- Ground spices
- 10 cloves of garlic
- 10 hazelnuts
- 8 red onions
- 3 cm galangal
- 3 cm ginger
- 2 tsp salt
- 2 tsp sugar
- 1 tsp pepper powder
- Chili sauce
- 3 tbsp cooking oil
- 5 curly red chilies, coarsely chopped
- 5 red chilies, coarsely chopped
- 4 red onions, coarsely chopped
- 1 clove garlic, coarsely chopped
- 1 tsp shrimp paste
- 1 tomato, coarsely sliced
- 1 tsp salt
- 1 tsp sugar
How to cook
Prepare a pressure cooker. Duck duck into 4 parts, coat with lime juice/vinegar, let stand for 10 minutes. Wash the duck until it is clean and the fishy smell is reduced.
Coat the duck pieces with the ground spices, knead until all parts of the duck are coated with the spices, let stand for 15 minutes to allow the flavors to infuse.
Put the duck in a pressure cooker, pour hot water. Add lemongrass and bay leaf. Cover the pressure cooker tightly, cook over the heat for 60 minutes until you hear a hissing sound, remove from heat.
Let it cool, then open the lid of the pot.
Drain the duck. Separate the spices, then mix with cooking oil and sweet soy sauce, mix well. Roast the duck over the coals while smearing the spices on the surface until it smells burnt, remove from heat.
Sambal: Heat oil in a frying pan, saute chili, onion, garlic, and shrimp paste until the ingredients are slightly wilted. Add tomatoes, cook until all ingredients are slightly dry, remove from heat.
Place on a mortar, add salt and sugar, beat until smooth.
Put the fried duck on a serving plate, serve while warm with the sambal.