Banjar-style Duckanoo

Ingredients

In the Banjar-style Duckanoo, we have adapted the original Jamaican recipe by incorporating Banjar spices such as turmeric, coriander, and lemongrass. Additionally, we have replaced some of the traditional Jamaican ingredients with Banjar-specific ingredients like coconut milk, which adds a creamy and slightly sweet flavor to the dish. The cooking technique has also been modified to include steaming the Duckanoo in banana leaves, a common practice in Banjar cuisine. We alse have the original recipe for Duckanoo, so you can check it out.

• 500g (1.1 lb) duck meat, boneless and skinless 500g (1.1 lb) duck meat, boneless and skinless
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 1 cup coconut milk 1 cup coconut milk
• 4 banana leaves, cut into 20cm (8-inch) squares 4 banana leaves, cut into 20cm (8-inch) squares
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the duck meat, turmeric powder, coriander powder, lemongrass, and salt. Mix well to ensure the meat is evenly coated with the spices.
2. 2.
   Pour the coconut milk over the marinated duck meat and mix until well combined. Allow the meat to marinate for at least 1 hour, or overnight for enhanced flavor.
3. 3.
   Take a piece of banana leaf and place a portion of the marinated duck meat in the center. Fold the banana leaf over the meat to form a neat parcel. Repeat with the remaining meat and banana leaves.
4. 4.
   Steam the banana leaf parcels in a steamer for approximately 45 minutes, or until the duck meat is tender and cooked through.
5. 5.
   Remove the parcels from the steamer and carefully unwrap the banana leaves.
6. 6.
   Serve the Banjar-style Duckanoo hot and enjoy the flavors of Banjar cuisine.

Treat your ingredients with care...

• Duck meat — Ensure that the duck meat is boneless and skinless for this recipe to achieve the desired texture. Trim any excess fat before marinating.
• Banana leaves — Before using the banana leaves, briefly heat them over an open flame to make them pliable and prevent tearing.

Tips & Tricks

• If you prefer a spicier flavor, add a small amount of chili powder or fresh chili peppers to the marinade.
• For a more aromatic touch, add a few kaffir lime leaves to the marinade mixture.
• If banana leaves are not available, you can use parchment paper as a substitute for wrapping the Duckanoo parcels.
• Serve the Banjar-style Duckanoo with a side of sambal, a traditional Indonesian chili paste, for an extra kick of flavor.
• Leftover Duckanoo can be refrigerated and enjoyed the next day. Reheat gently in a steamer to maintain its tenderness.

Serving advice

Serve the Banjar-style Duckanoo as a main dish accompanied by steamed rice and a fresh salad. Garnish with chopped cilantro for added freshness.

Presentation advice

Arrange the unwrapped Duckanoo parcels on a platter, allowing the vibrant green of the banana leaves to showcase the dish's unique presentation. Sprinkle some turmeric powder on top for an extra pop of color.