Bebek Masak Bumbu kecombrang - roasted duck in spicy sauce

roasted duck in spicy sauce

ingredients:

1 duck

1 tbsp asemwater

2 red chilies

2 green chilies

2 salam leaves

2 cm laos

5 jeruk purut

2 serehstengels / lemongrass

25 gr kecombrang flowers

2 tbsp taoco

2 tsp salt

2 tsp palm sugar

500 ml of water

500ml coconut milk

1/2 tbsp Asam dissolved in 50 ml of water

1 tbsp oil

 

bumbu:

9 shallots

9 cloves garlic

3cm kunyit

5 kemiri nuts

3 red chilies

2 red rawit

1 tsp ketumbar

2cm jahe

 

preparation:

Cut the duck into 8 pieces and marinate it with the asemwater for at least 30 minutes. Roast the duck over a charcoal fire until golden brown. Pound or grind the ingredients for the bumbu fine into a paste and cut the chilies into thick rings and kecombrang into pieces.

Heat in a pan the oil and fry the paste with the salam, the laos, the jeruk purut, the lemongrass, the kecombrang the taoco and chilies for 4 minutes. Add the duck, salt and palm sugar and mix well. Then slowly add the water and stir well. Add the coconut milk and the asemwater and simmer gently, until the sauce has thickened and the duck is cooked.