Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 whole duck (about 2 kilograms) and pat it completely dry with paper towels, then rub the duck all over with 1 tablespoon of salt and 1 teaspoon of ground turmeric.

2. 2

   Preheat your oven to 180°C and roast the seasoned duck for approximately 1.5 to 2 hours, or until its skin is golden brown and crispy, then remove and let it cool before cutting into serving pieces.

3. 3

   Prepare the spice paste by blending 10 pieces of shallots, 5 cloves of garlic, 5 pieces of red chilies, 3 pieces of bird's eye chilies, 2 stalks of lemongrass (using only the white lower part), 2 cm of fresh galangal, 1 cm of fresh turmeric root, and 1 tablespoon of toasted belacan (fermented shrimp paste) with 2 tablespoons of water until a smooth consistency is achieved.

4. 4

   Heat 3 tablespoons of cooking oil in a large heavy-bottomed pot or wok over medium heat, then add the prepared spice paste and sauté it for 10 to 15 minutes, stirring continuously, until the paste is aromatic and the oil separates from the mixture.

5. 5

   Pour in 500 milliliters of thick coconut milk and 250 milliliters of thin coconut milk, add 2 kaffir lime leaves (lightly bruised), and 1 tablespoon of tamarind paste, bringing the mixture to a gentle simmer while stirring occasionally to prevent the coconut milk from curdling.

6. 6

   Introduce the roasted duck pieces into the simmering curry, ensuring each piece is fully coated with the sauce, and continue to cook on low heat for an additional 15 to 20 minutes to allow the flavors to penetrate the duck and meld together.

7. 7

   Season the curry with 1 teaspoon of salt and 1 tablespoon of palm sugar (or regular granulated sugar) to balance the spicy, savory, and tangy flavors, stirring until the sugar is dissolved, then taste and adjust seasoning if necessary.

8. 8

   Serve the flavorful Itik Panggang Belacan Masak Lemak immediately with warm steamed rice, allowing everyone to savor the rich and complex flavors of this Malaysian delicacy.