Malay-style Bigoli with Duck

Ingredients

In this Malay adaptation of Bigoli con l'anatra, we incorporate traditional Malay spices and flavors to give the dish a distinct Malay twist. The original Italian recipe typically uses Italian herbs and flavors, while our version includes spices such as turmeric, lemongrass, and chili to infuse the dish with the vibrant tastes of Malay cuisine. Additionally, we slow-cook the duck to achieve a tender and flavorful meat that pairs perfectly with the al dente bigoli pasta. We alse have the original recipe for Bigoli con l'anatra, so you can check it out.

• 300g (10.5 oz) bigoli pasta 300g (10.5 oz) bigoli pasta
• 500g (1.1 lb) duck, shredded 500g (1.1 lb) duck, shredded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 400ml (1.7 cups) coconut milk 400ml (1.7 cups) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the bigoli pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion turns translucent.
3. 3.
   Add the shredded duck to the pan and cook until lightly browned.
4. 4.
   Stir in the lemongrass, turmeric powder, chili powder, coriander powder, and cumin powder. Cook for another minute to toast the spices.
5. 5.
   Pour in the coconut milk, soy sauce, and tamarind paste. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer for 30-40 minutes, or until the duck is tender and the flavors have melded together.
7. 7.
   Season with salt to taste.
8. 8.
   Remove the lemongrass stalk from the sauce.
9. 9.
   Add the cooked bigoli pasta to the pan and toss until well coated in the sauce.
10. 10.
    Serve the Malay-style Bigoli with Duck hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Duck — Slow-cooking the duck will result in tender and flavorful meat. If duck is not available, you can substitute it with chicken or tofu for a different twist.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin to release its aromatic oils before adding it to the dish.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lime juice over the dish before serving.
• Adjust the amount of chili powder according to your spice preference.
• If you prefer a thicker sauce, simmer the coconut milk for a few minutes before adding the duck.
• Feel free to add vegetables such as bell peppers or green beans for added texture and color.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Malay-style Bigoli with Duck as a main course, accompanied by a side of steamed jasmine rice or crusty bread to soak up the flavorful sauce. Garnish with fresh cilantro for a vibrant touch.

Presentation advice

Plate the dish by twirling a generous portion of the bigoli pasta onto a plate, ensuring the shredded duck is evenly distributed. Drizzle some of the sauce over the pasta and garnish with fresh cilantro leaves for an appealing presentation.