Duck rendang with roti jala

Name: Duck rendang with roti jala
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 4
Ingredients: 4 duck legs; 2 red chillies, roughly chopped; 1 red onion, roughly chopped; 50 g ginger, roughly chopped; 25 g Cooks' Ingredients Galangal Paste; 4 clove/s garlic, chopped; 2 stalks lemongrass, white parts roughly chopped, ends reserved; 8 g fresh turmeric, chopped; ½ tsp chilli flakes; 1 tsp paprika; 1 tbsp fish sauce; 60 g coconut oil, melted; 400 ml can coconut milk; 1 tbsp Cooks’ Ingredients palm sugar; 1 lime, juice

Rendang is an aromatic curry from Indonesia that’s also popular in Malaysia. It’s normally made with tough cuts of beef that require lengthy cooking, but this recipe by Ravinder Bhogal uses duck legs, which become luscious with a long, slow braise.

3.5 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook3 hrs 15 mins
Total time3 hrs 30 mins

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4 duck legs
2 red chillies, roughly chopped
1 red onion, roughly chopped
50g ginger, roughly chopped
25g Cooks' Ingredients Galangal Paste
4 clove/s garlic, chopped
2 stalks lemongrass, white parts roughly chopped, ends reserved
8g fresh turmeric, chopped
½ tsp chilli flakes
1 tsp paprika
1 tbsp fish sauce
60g coconut oil, melted
400ml can coconut milk
1 tbsp Cooks’ Ingredients palm sugar
1 lime, juice

Roti jala

250g plain flour
1 tsp fine sea salt
½ tsp ground turmeric
2 large eggs, beaten
250ml whole or semi-skimmed milk
250ml evaporated milk
2 tbsp oil, for frying

Heat a large sauté pan over a medium-high heat. Add the duck skin-side down (in batches, if necessary) and fry without turning until the fat renders and the skin is golden brown (10-15 minutes). Set aside on a plate. Keep 1 tbsp fat in the pan and discard the rest.
In a food processor or with a stick blender, whizz the chillies, onion, ginger, galangal, garlic, lemongrass whites, turmeric, chilli flakes, paprika, fish sauce and coconut oil to make a smooth paste.
Heat the reserved fat in the pan over a medium heat, add the curry paste and fry for 10-12 minutes, stirring occasionally, until the colour deepens and it becomes fragrant. Add the coconut milk and 475ml water, bring to a simmer over a high heat, then return the duck to the pan and add the lemongrass ends. Reduce the heat to low and simmer, covered, for 45 minutes, then uncover and cook, stirring occasionally, for 1½-2 hours, until the duck is very tender and the sauce is thick and deepened in colour (the duck will release fat as it cooks – you can spoon this off as you go, but leave a little for the sauce to fry in as it reduces). You will end up with a thick, sticky sauce that clings to the duck. Finally, stir in the palm sugar until dissolved. Season with salt, if needed, remove the lemongrass stalk ends and squeeze over the lime juice just before serving.
Meanwhile, to make the roti jala, sift the flour, salt and turmeric into a large mixing bowl. In another bowl, whisk together the eggs, milk and evaporated milk. Slowly whisk the liquid ingredients into the flour mixture until you have a smooth, velvety batter.
Lightly oil and heat a nonstick frying pan over a medium heat. Pour your batter into a piping bag. Snip the end off, then pipe a lacy pattern all over the base of the pan – it should look like a web or like Mr Messy – cook for 1-2 minutes until golden, then fold into quarters or roll like a spring roll (these pancakes are cooked only on one side – the inside should just be set). Keep warm in a low oven and repeat with the remaining batter, then serve with the duck rendang.

Typical values per serving when made using specific products in recipe