Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the marinade paste, blend 2 pieces (30 grams) of lemongrass stalks, a 2-inch (20 grams) piece of galangal, 25 grams of red chilies, 20 grams of garlic, and 80 grams of shallots until a coarse paste forms.

2. 2

   In a large bowl, combine the blended paste with 1 tablespoon of turmeric powder, 2 tablespoons of coriander powder, 1 tablespoon of cumin powder, 1 teaspoon of salt, 1 teaspoon of sugar, and 100 milliliters of thick coconut milk.

3. 3

   Add 1.2 kilograms of bone-in, skin-on duck legs to the marinade, ensuring they are thoroughly coated, then refrigerate for at least 4 hours or preferably overnight.

4. 4

   Preheat your tandoor or oven to 200 degrees Celsius (400 degrees Fahrenheit) with a baking tray lined with parchment paper inside.

5. 5

   Remove the marinated duck legs from the refrigerator, shaking off any excess marinade, and place them on the hot baking tray in the tandoor or oven to cook for 30 minutes, turning once halfway through.

6. 6

   Meanwhile, prepare the sambal glaze by sautéing 2 tablespoons of cooking oil, 40 grams of minced shallots, 10 grams of minced garlic, and 1 teaspoon of belacan in a saucepan until fragrant, then stir in 3 tablespoons of palm sugar, 2 tablespoons of tamarind paste, and 1 tablespoon of lime juice.

7. 7

   Brush the partially cooked duck legs generously with the prepared sambal glaze and return them to the tandoor or oven for another 15-20 minutes, or until the duck is tender, caramelized, and cooked through, brushing with more glaze periodically.

8. 8

   Rest the Tandoor-Spiced Itik Panggang Berempah for 5 minutes before serving hot with steamed rice and a fresh cucumber salad for a complete meal.