Material:
One tailed ducks, ± 2 ¼ kg
Spices that are:
18 shallots
6 cloves garlic
3 stalks lemongrass
5 kaffir lime leaves
6 hazelnut
4 cm ginger
6 cm turmeric
6 cm kencur
1 teaspoon pepper
5 red hot chilli peppers
1 tsp coriander
2 tsp roasted shrimp paste
1 ½ tablespoons salt
3 tbsp cooking oil
banana leaves for wrapping
How to Make:
Wash and clean the duck to dry, set aside.
Mix all the spice paste with the oil in the basin. Stir until evenly distributed.
Rub seasoning on top on the outside of duck. Then add the remaining ingredients into the belly of all ducks.
Close the back of the duck that opens with a skewer.
Duck wrap with banana leaves and steamed until the meeting for 50 minutes.
Remove the duck that has been steamed and then enter into the first oven is heated with a temperature 350 º F for 30 minutes.
Remove the banana leaf wrappers and cut into small pieces and the duck meat was served along with the contents.
If duck cooked, the meat is very tender and will be detached from the bone with ease.
Note: Pain duck this goby will be more comfortable if done on a charcoal grill instead of using the oven. But, if using charcoal, do not forget to turn the duck a few times to get cooked and the seasonings seep through.
For 4-5 people.
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