Entree: Indonesia – Aceh – Gulai Itik (Acehnese duck curry simmered in spiced coconut milk)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) duck, cut into serving pieces (legs and breasts), skin on
- 1 tsp (5 g) salt for duck
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, peeled
- 4 cloves garlic
- 2 inches (5 cm) fresh galangal, peeled
- 2 inches (5 cm) fresh ginger, peeled
- 2 tbsp (16 g) candlenuts or macadamia as substitute
- 2 tsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) turmeric powder or 1½ inches (3.5 cm) fresh turmeric, peeled
- 3–4 red chilies or 2 tbsp (30 g) chili paste, adjust to taste
- 2 stalks lemongrass, white part bruised
- 4 kaffir lime leaves, torn
- 1–2 tamarind slices or 1 tbsp (15 ml) tamarind paste diluted
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 cups (480 ml) coconut milk (thick)
- 1 cup (240 ml) water or thin coconut milk
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro or kemangi (lemon basil) for garnish

Instructions

1. Season duck pieces with 1 tsp salt and set aside while preparing the spice paste.
2. In a blender or mortar, combine shallots, garlic, galangal, ginger, candlenuts, ground coriander, cumin, turmeric, and chilies; grind to a smooth paste, adding a little water if necessary.
3. Heat the vegetable oil in a heavy pot over medium heat and sauté the spice paste until aromatic and oil begins to separate, about 5–7 minutes.
4. Add the duck pieces and brown lightly on all sides, about 4–5 minutes, so the spices coat the meat.
5. Add the bruised lemongrass, kaffir lime leaves, tamarind, and palm sugar; pour in the water (or thin coconut milk), bring to a gentle simmer, and cover. Cook until duck is tender, about 30–40 minutes, skimming any impurities.
6. Stir in the thick coconut milk and simmer gently on low for another 10–15 minutes until the sauce is rich and slightly thickened; do not boil vigorously to prevent coconut milk from splitting.
7. Adjust seasoning with additional salt or sugar as needed. Remove lemongrass stalks before serving.
8. Garnish with chopped cilantro or kemangi and serve hot with steamed rice.