Itik Gambut｜South Kalimantan
Part 24/38 in a series exploring one dish from each province of Indonesia.
This dish from Gambut district uses the iconic Banjar spice paste called habang, which is fairly sweet and not as spicy as its color would suggest.
Serves 8
Adapted from here.
☒ UNTESTED
Ingredients
Main stuff
- 1 duck, cut into 8 pieces
- 3 tsp tamarind water
- 1 tsp salt
- 500 ml water
- 3 cm cinnamon
- 2 tsp sugar
Spices to blend
- 12 cayenne chillies
- 5 red chillies
- 6 Indonesian onions (2 shallots)
- 4 cloves of garlic
- 2 tbsp brown sugar
- 2 cm ginger
- 2 cm galangal
- ½ tsp shrimp paste, dry-fried
Prep
Rub the duck with the tamarind water and half the salt. Leave for ~10 minutes.
Blend up the blended bits.
Cooking
Confit the duck until golden brown (__ minutes), remove from the oil and set aside.
Cook the blended spices in a frying pan until simmering, add 3 tbsp oil, cook for a further _ minutes (until darker).
Add the water, cinnamon, sugar, and the rest of the salt. Cook until the sauce thickens (__ minutes). Add the duck and cook for a further 10 minutes.