H. Slamet's Fried Duck

Ingredients

• 1 whole duck (approx. 1.5 - 2 kg), cleaned and cut into 4-8 pieces
• Vegetable oil for deep-frying
• For the Spice Paste (Bumbu Halus):
• 10-12 shallots
• 6-8 cloves garlic
• 3-4 cm fresh ginger
• 3-4 cm fresh turmeric (or 1 tsp turmeric powder)
• 3-4 cm galangal
• 3-4 candlenuts, roasted or pan-fried until fragrant
• 1 tablespoon coriander powder
• 1 teaspoon white pepper powder
• Other Aromatics & Braising Liquid:
• 2 stalks lemongrass, bruised
• 4-5 kaffir lime leaves, torn
• 2-3 bay leaves
• 1.5 - 2 liters coconut water or plain water (enough to submerge the duck)
• 1 tablespoon salt (or to taste)
• 1 teaspoon sugar (or to taste)

Instructions

1. Prepare the Duck: Clean the duck thoroughly, removing any excess fat or pinfeathers. Cut into desired serving pieces (e.g., quarters or eights).
2. Make the Spice Paste: Blend all 'Spice Paste (Bumbu Halus)' ingredients with a little water or oil until a smooth paste is formed.
3. Braise the Duck: In a large pot or pressure cooker, combine the duck pieces, the prepared spice paste, bruised lemongrass, kaffir lime leaves, and bay leaves. Pour in the coconut water or plain water until the duck is mostly submerged. Add salt and sugar.
4. Cook Until Tender: Bring the mixture to a boil, then reduce heat to low. Cover and simmer until the duck is very tender. If using a regular pot, this may take 1.5 - 2.5 hours. If using a pressure cooker, cook for 45-60 minutes after the pressure is reached.
5. Cool and Drain: Once the duck is tender, remove it from the broth and let it cool completely on a wire rack. This allows excess liquid to drain and helps the duck dry slightly, preventing oil splatter during frying. (Optional: You can reserve the broth for other uses or to serve alongside the duck.)
6. Deep-Fry the Duck: Heat a generous amount of vegetable oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough to fry the duck but not smoking.
7. Carefully place the duck pieces into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, usually 5-8 minutes per batch, depending on the heat and duck size.
8. Serve: Remove the fried duck pieces from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately.