Duck Marination:
1 duck
1 lime
7 g salt
1 L cooking oil
Ground spices:
20 g coriander
4 g pepper
12 g galangal
14 g turmeric
14 g ginger
50 g garlic
50 g shallots
15 g candlenut
3 kaffir lime leaves
3 bay leaves
Seasoning:
10 g salt
16 g sugar
10 g chicken stock powder
100 g grated coconut
1500 ml water
30 ml cooking oil
Pencit Chilli Sauce:
100 g young mango
10 g garlic
10 g shallots
10 g red cayenne pepper
8 g sugar
17 g brown sugar
3 g salt
Complementaries:
white rice
raw vegetables, optional
Cut the duck according to preferred size, then wash and remove the duck tail, claws, and head.
After the duck is cut, marinated with salt and lime juice to reduce the gamey smell of the duck.
Remove the duck tail, as it has a very gamey and unpleasant smell.
Duck may be substituted with chicken for this recipe.
Puree the ground spices ingredients into a paste.
Saute the paste with lemongrass, bay leaves, and kaffir lime leaves over medium heat for about 15 minutes, stirring constantly .
After the spices are cooked, add the marinated duck while stirring until the duck changes color.
Then add water and seasoning. Cook until the water boils.
Prepare hot oil over medium heat and take only the duck out of the broth and fry the duck until golden brown. Drain the oil and set aside.
Strain the spices left in the broth and fry in the oil until golden brown, then strain the spices and drain the excess oil.
Peel the mango and julienne into matchstick size and set aside.
Grind garlic, shallots, red cayenne pepper, sugar, brown sugar and salt into a paste.
Add the chopped mango while grinding and stir until everything is well blended.