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Ped Yang Sauce Palo
duck breast in cinnamon sauce

450 gr duck breast
1 tbsp cinnamon (grounded)
1 tsp salt
1 tsp palmsugar

ingredients palo (cinnamon) sauce:
3 tbsp kecap manis (dark soy sauce)
6 tbsp water
1 tsp cinnamon (grounded)
1 tbsp palmsugar
1/2 tsp salt
2 tsp corn/cassave starch

Rub the with in with the cinnamon, the salt and the palmsugar and let it marinate for 12 hours. Heat a pan and fry the meat on the skin until the skin has turned brown. Turn the meat and fry it for 8 minutes. Put the meat in a, at 160dgC, preheated oven and cook it for 10 minutes.

preperation/method sauce:
Heat in a pan the kecap with the cinnamon, the palmsugar and the salt. Mix in the with water lengthened starch and the water and cook it until its starts to thickens.

Cut the meat into slices and mix it with the sauce and cook it for 1 minute, then serve

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