BEBEK PANGGANG BUMBU BALI

Roasted Duck leg Confit with long bean lawar and duck satay

2 pc Duck leg confit
4 pc Duck satay
80 g Lawar Kacang (R)
100 g sweet corn rice


Method:
• Pan fried duck leg confit with little oil until golden color.
• Arrange on the plate with satay, lawar Kacang and the sweet corn rice.

Duck Confit
2 ea duck leg, cleaned
400 g Balinese spiced mixed (R)
750 ml chicken stock

Method:
• Cook the duck leg with Balinese spices and stock for approximately 2 hrs or until the duck is cooked.

Duck Satay
100 g duck meat
30 g Balinese spices mixed
1 tsp grated coconut
½ tsp palm sugar
1 pcs kaffir lime leaf, shredded
4 pcs bamboo stick/lemongrass stick
Salt and pepper

Method:
• Mix all ingredients and slide on bamboo skewers. Grill until done.

Balinese Spice Mix
For 500 gr

125 g shallot, chopped
60 g garlic, chopped
20 g hot chili, chopped
40 g galangal, chopped
40 g ginger, chopped
40 g aromatic ginger, chopped
40 g fresh turmeric, chopped
60 g candlenut, toasted, chopped
10 g coriander ground
10 g shrimp paste, roasted
10 g black peppercorn
5 ea lemongrass, peeled, chopped
10 cc oil for frying
10 g Base wangen (Balinese aromatic mix)

Method:
• In a thick bottomed pan over medium heat, add the oil and sauté all the chopped spices until fragrant and soft.
• Then blend the spices in a food processor until smooth.
• Put the smooth spices into a clean pan and cook until aromatic.
• Season with salt and pepper and allow cooling.

29.03.2011. 02:33