Marinate the duck legs with salt and turmeric powder and set aside.
Blend all the rendang ingredients together to make a paste.
Cook the duck rendang
Put the duck meat into a pan with the skin on the pan surface and over low heat fry until the duck fat has almost melted. Set the duck on a plate and set aside. #Tip: save the duck fat to use to fry the spices in the next step for more flavour.
In a pot, add in 4 tbsp duck fat or cooking oil, cardamom, cinnamon, star anise and cloves and fry for a few seconds till fragrant, then add in the rendang paste and cook until the oil separates.
Transfer the duck meat into the pot and add in the kaffir lime leaves, tumeric leaves, kerisik and give it an even mix.
Pour in the coconut water and bring the mixture to a boil. Reduce to low heat and simmer for 15 mins with the lid on.
After 15 mins add in 400 ml boiling water and simmer the curry for 45 mins. When the 45 mins is up, test the softness of the duck meat by poking a chopstick into the meat, it should be tender by this time but if you prefer softer meat, then cook for another 10 mins.
Add in seasoning, tamarind juice, taste and adjust. Add in the coconut milk, bring to a boil and turn off the heat.