Green chili and turmeric-spiced duck stew

Gulai bebek, duck simmered with green chilies and turmeric

Main dishes

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…

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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

6 people
  • $0.84
  • $1.65
  • $0.04

Other spices

  • $0.27

Directions

  1. 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
  2. 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
  3. 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.
  4. Add the duck pieces and cook them in the spices until they are half-cooked.
  5. Pour the two cups of water and continue cooking until the duck is very tender and has absorbed the spices. ≈ 3 min

Before you start

Ingredients

  • 1 duck
  • One and a half liters of oil
  • 10 to 15 long, green, semi-ripe chili peppers
  • One piece of fresh turmeric
  • 10 shallots
  • One sheet of turmeric
  • 1 stalk of lemongrass
  • 2 glasses of water
  • salt
  • 3 cloves of garlic
  • 2 cm of ginger
  • 2 cm of galangal

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