Fried Duck Balinese

Fried Duck:
1 tail (900 g) duck, cut into 4 parts
4 tablespoons vegetable oil
2 bay leaves
Two lime leaves
1 stalk lemongrass, crushed

Spices, puree:
2 cm fresh ginger
2 cm kencur
2 cm galangal
8 cloves garlic
1 teaspoon shrimp paste fried
1 / 2 tsp coriander
1 teaspoon pepper
1 tsp sugar
2 tsp salt

Complement:
Raw chilli *)
Urap Yardlong

Method:
# Toss the duck with spices until blended. Let it stand for several hours.
# Heat the oil, put marinated duck, bay leaves, lime leaves and lemongrass.
# Stir until duck stiff and discolored.
# Pour the water, and cook over low heat until tender duck meat. Remove, let cool.
# Heat oil over medium lot, cooking until the duck dry. Remove and drain.
# Serve with Sambal Long Bean Crude and Urap.

*) Crude Sambal
Material:
3 tbsp vegetable oil
1 teaspoon shrimp paste
3 onions, thinly sliced
2 cloves garlic, thinly sliced
3 pieces red chili, finely sliced
2 kaffir lime leaves, finely sliced
1 stalk lemongrass, white part, thinly sliced
1 / 2 teaspoon salt
1 para limes, grab water

Method:
# Heat oil, fry the paste until fragrant. Lift.
# Stir in other ingredients until blended.
# Give the lemon juice and stir well.
# Serve.