Duck Rendang

Duck Rendang is a rich, dry curry from Indonesia, specifically associated with Minangkabau cuisine. It features duck slow-cooked in a complex paste of coconut milk, chili, lemongrass, galangal, and toasted coconut (kerisik) until the sauce is deeply absorbed and the meat is incredibly tender.

🍳 View the full Duck Rendang recipe →

🍽️ Nutrition at a glance

This dish is high in protein from the duck and fat from the coconut milk and kerisik, with minimal carbohydrates. A typical serving provides a good source of iron and B vitamins, and likely ranges from 400 to 600 calories, depending on the cut of duck and amount of coconut used.

Nutrition breakdown

Calories	450 kcal
Protein	35 g
Carbs	10 g
Fat	30 g
Fiber	3 g
Sugar	5 g
Sodium	800 mg
Iron	4.5 mg
Zinc	5.2 mg
Potassium	450 mg
Phosphorus	280 mg
Vitamin B6	0.6 mg
Niacin (B3)	8.5 mg
Selenium	22 mcg
Vitamin C	8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Unlike the more common beef rendang, the use of duck introduces a gamier flavor and a different texture. The dish is a prime example of the 'dry curry' technique, where patience in the slow reduction of coconut milk is key to developing its signature deep, caramelized flavor and preserving power.