Duck with cumin (Itik jintan putih)

AT A GLANCE

  • Serves 6 people

  • 60 gm (½ cup) cumin seeds, roasted
  • 2 tbsp black peppercorns
  • 2 onions, coarsely chopped
  • 2 heads garlic, peeled and coarsely chopped
  • 100 ml vegetable oil
  • 800 ml light coconut milk
  • 8 duck marylands
  • 25 gm (1/3 cup) fried shallots, lightly crushed, plus extra to serve (see note)
  • To serve: coriander sprigs
  • To serve: steamed rice
01   Process cumin seeds and peppercorns in a spice grinder to a fine powder, then combine in a bowl with 2 tbsp water to form a paste. Process onion and garlic in a food processor to a coarse paste.
02   Heat oil in a saucepan large enough to hold duck pieces. Add onion mixture and sauté over medium heat for 7-8 minutes without colouring. Add spice paste and stir frequently for 3-4 minutes, or until mixture is golden and oil separates.
03   Add coconut milk and 1 litre of water. Bring to the boil, stirring frequently, add duck and fried shallots and simmer for 1½ hours or until duck is tender, then transfer duck to a roasting pan and keep warm. Reduce sauce until thickened and season to taste with sea salt and freshly ground black pepper.
04   Before serving, roast duck at 220C for 10-15 minutes to crisp the skin. Scatter with fried shallots and coriander sprigs and serve immediately with warm sauce and rice.
Note Fried shallots are available from Asian food stores.

Recipe:

TONY TAN

Photography:

CHRIS CHEN

Styling:

MICHELE FINATO

Drinking Suggestion:

SAVOURY, SPICY, COOL-CLIMATE PINOT NOIR , suggested by MAX ALLEN

FEATURED IN

Apr 2007

Apr 2007

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