We all know and love our rendang curries, particularly beef rendang cooked slow in the traditional style or quick. Whether it is chicken rendang, beef rendang, or mutton rendang; the tasty Indonesian curry dish is renowned across Asia for its intense burst of flavour and tender falling-off-the-bone meats. But if you thought that rendang couldn’t get any more flavourful, home cook Nellie Bok is here to prove you wrong with her mouth-watering recipe for Duck Rendang!
Although chicken is a more preferred meat choice over duck, duck meat is undeniably more flavourful than chicken. Duck fat has a distinctively unique flavour which enhances the traditional fragrance and flavours of the traditional rendang that are absorbed into the meat over the long cooking process. This makes the meat both extremely tender and delicious! Hence, this is one of the best rendang recipes ever that is sure to wow your family and friends!
The first step to cooking the duck rendang is to marinate the duck meat.
Add salt and turmeric powder to the duck and coat the pieces evenly. Set aside.
Next, blend shallots, garlic, chilli boh, galangal, turmeric, lemongrass, garam masala, meat curry powder, and water to make the rendang paste. After blending, set the paste aside.
Heat up a frying pan and on low heat, pan fry the duck meat skin side down until the duck fat has almost melted. Remove the duck meat from the pan and set aside. Do not discard the duck fat in the pan.
In a clean pan, add 4 tablespoons of duck fat, cardamom, cinnamon, star anise, and cloves. #Tip: you may also use normal cooking oil but using duck fat will give the rendang a more in-depth flavour.
Stir fry the spices until fragrant then add the blended rendang paste. Stir continuously until the oil separates from the paste.
Next, add the duck meat into the pot mix well. Add the kaffir lime leaves, turmeric leaves, kerisik and give it a good mix.
Pour in the coconut water and bring the mixture to a boil. Reduce to low heat and simmer the mixture for 15 minutes with the lid on.
Once the 15 minutes is up, add in 400ml of boiling eater and simmer the curry for 45 minutes. #Tip: test the softness of the duck meat with a chopstick. The meat should be tender by now but if you prefer softer meat, simmer the rendang for another 10 minutes.
Add in salt, brown sugar, chicken powder, tamarind juice, and coconut milk and mix well. Give the rendang a taste test here to adjust the seasoning to your preference. When satisfied, simmer the rendang for another 10 minutes and turn off the heat.
Serve with rice or bread and enjoy your delicious Duck Rendang!
Get the recipe below!