Estimated cooking time: 105 Minutes
Ingredients:
1 tail (900 grams) duck
1 liter of water
1 stalk lemongrass, crushed
2 bay leaves
1 cm galangal, crushed
puree:
8 red onions
4 cloves of garlic
3 pecan
2 cm turmeric
1 cm ginger
½ teaspoon pepper grains
2 pieces of chicken flavor bouillon
1 teaspoon sugar
1 teaspoon salt
How to prepare:
1. Clean the duck, cut into 4 pieces.
2. Boil water with bay leaves, ginger and spices.
3. Enter the duck, cook over medium heat until the water runs out and tender duck meat. (if necessary, add hot water).
4. Lift the duck pieces, drain until cool.
5. Duck fried in hot oil and lots of it to dry.
6. Remove and drain. Serve warm with sauce and fresh vegetables.
Tips:
- Choose the duck is still alive and medium-sized but fat so thick and tender meat. Can also choose the type ticktock (crosses stuck duck or duck tongki) are larger in size.
- Choose duck feathers that have been cleaned so that more clean conditions.
- If you want to save time, use a pressure cooker to cook the duck so tender faster.
Nutrition information:
Calories: 214 cal
Protein: 27.75 g
Fats: 8,975 g
Carbohydrates: 4:05 gr