🍽️ FittestMe.aiFoodsNutrients

Duck Rendang Recipe

Indonesian · Main course · 140 min total

A rich and aromatic Indonesian dry curry where duck is slowly simmered in coconut milk and spices until tender and deeply flavorful.

Ingredients

• 1 whole duck (about 4-5 lbs), cut into 8 pieces
• 2 cans (13.5 oz each) coconut milk
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves, torn
• 2 turmeric leaves, tied in a knot (optional)
• 1 tablespoon tamarind paste mixed with 2 tablespoons water
• 2 teaspoons salt
• 1 teaspoon sugar
• For the spice paste:
• 8 shallots, peeled
• 6 cloves garlic, peeled
• 5 red chilies, seeded (adjust to taste)
• 3 candlenuts (or macadamia nuts)
• 1 inch ginger, peeled
• 1 inch galangal, peeled
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper

Instructions

1. Make the spice paste: Combine shallots, garlic, chilies, candlenuts, ginger, galangal, coriander, cumin, turmeric, and black pepper in a food processor and blend into a smooth paste.
2. In a large heavy pot or wok, heat the spice paste over medium heat without oil, stirring frequently, until fragrant and slightly dry, about 5 minutes.
3. Add the duck pieces and stir to coat with the spice paste. Cook for 5 minutes, turning occasionally.
4. Pour in the coconut milk, add lemongrass, kaffir lime leaves, and turmeric leaves (if using). Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the duck is very tender and the sauce has thickened and reduced.
5. Add the tamarind water, salt, and sugar. Continue to cook for another 10-15 minutes, stirring often, until the rendang is dry and the oil separates (the curry should be thick and coating the duck).
6. Taste and adjust seasoning with salt and sugar if needed. Remove lemongrass, lime leaves, and turmeric leaves before serving.

Tips

• For best results, use a whole duck cut into pieces; if unavailable, use duck legs or thighs.
• Rendang tastes even better the next day as flavors meld; reheat gently.
• Serve with steamed rice, ketupat, or roti jala.
• Leftovers can be stored in the refrigerator for up to 5 days or frozen for 2 months.

More about Duck Rendang →

AI estimate may be inaccurate · Terms