Padang-style Spiced Duck

Ingredients

In this adaptation of Zhangcha Duck to Padang cuisine, we incorporate the distinct flavors and spices of Padang cuisine to create a unique fusion dish. The original Chinese dish is known for its crispy skin and aromatic flavors, while Padang cuisine is renowned for its bold and spicy taste. By infusing the duck with Padang spices and serving it with a rich Padang-style sauce, we create a harmonious blend of Chinese and Padang flavors that will tantalize your taste buds. We alse have the original recipe for Zhangcha Duck, so you can check it out.

• 1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 tablespoon ginger powder 1 tablespoon ginger powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, minced 2 shallots, minced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 15g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Clean the duck thoroughly and pat it dry.
2. 2.
   In a bowl, combine turmeric powder, coriander powder, ginger powder, chili powder, minced garlic, minced shallots, and salt to make a marinade.
3. 3.
   Rub the marinade all over the duck, ensuring it is evenly coated. Let it marinate for at least 2 hours, or overnight for better flavor.
4. 4.
   Heat vegetable oil in a large pot over medium heat. Add the marinated duck and sear it on all sides until golden brown.
5. 5.
   Add lemongrass stalks, kaffir lime leaves, coconut milk, and chicken broth to the pot. Bring to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the duck for about 2 hours, or until the meat is tender and easily falls off the bone.
7. 7.
   Remove the duck from the pot and let it rest for a few minutes. Then, carve it into serving pieces.
8. 8.
   Strain the cooking liquid and discard the solids. Return the liquid to the pot and simmer until it thickens into a sauce consistency.
9. 9.
   Serve the Padang-style Spiced Duck with the sauce on the side or poured over the duck pieces. Garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Turmeric powder — Turmeric stains easily, so be cautious while handling it to avoid staining your hands or clothes.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried ones, but reduce the quantity to 2 leaves.

Tips & Tricks

• For an extra kick of spiciness, add sliced red chili peppers to the sauce.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the simmering sauce.
• Serve the Padang-style Spiced Duck with steamed rice and a side of sambal for a complete meal.
• To achieve a crispy skin, you can briefly broil the duck pieces in the oven after simmering, before serving.
• Leftover duck can be used in sandwiches or salads for a delicious twist.

Serving advice

Serve the Padang-style Spiced Duck as the main course of a festive dinner or a special occasion. Accompany it with steamed rice, sambal, and a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the carved duck pieces on a platter, drizzle the sauce over them, and garnish with fresh herbs such as cilantro or Thai basil. The vibrant golden color of the duck and the aromatic sauce will make for an enticing presentation.