Gulai bebek, duck simmered with green chilies and turmeric
A duck flambéed and then sliced, simmered in a sauce of green chili peppers, turmeric, and shallots, cooked in oil with curry leaves and lemongrass, until…
Gulai is a popular, slow-cooked, spicy dish common in Sumatra. In this duck version, the finely chopped green chili peppers combined with turmeric create a flavorful, green sauce without coconut milk.
Ingredients and directions
- Prep time40 min
- Cook time1 hr 30 min
- Total2 hr 10 min
- DifficultyMedium
- Cooking methodnibbled
- Gluten-free
- Low lactose
Ingredients
people
- $0.84
- $1.65
- $0.04
Other spices
- $0.27
Directions
- Clean the duck, then pass it over the flame until the skin is golden brown and releases its fat. Wash it carefully and cut it into pieces. ≈ 8 min
- Finely chop the green chili peppers with the turmeric and salt. Mince some of the shallots and finely chop the rest along with the garlic, ginger, and galangal. ≈ 8 min
- Sauté the finely chopped shallots in the oil. Add the chili paste and ground spices, the turmeric leaf, and the crushed lemongrass, and cook until the raw smell of the chili disappears.
- Add the duck pieces and cook them in the spices until they are half-cooked.
- Pour the two cups of water and continue cooking until the duck is very tender and has absorbed the spices. ≈ 3 min
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.