DUCK CURRY (Malaysian stye)

MALAYSIAN  DUCK CURRY

600 gm duck,cut into pieces and cook in a pressure cooker with 2 cup water and a bit of salt till the duck is ½ cooked. Let it cool down strain the water and keep the meat and the water separately in the ridge over night the next day the duck fat should have be came hard. Remove the fat and save the water.

3 cups thick coconut milk & duck soup

2 tbsp kersik

1 tbsp rempah kerutup

2-3 asam gelugor

5-6 bird eye chilies

Salt,sugar and chicken stock cube for taste

Blend into a paste

15 dry chilie,remove seeds and soaked

10 shallots

3 garlic

3 cm ginger

3 cm lengkuas

2 stalk serai

1 tbsp chilie powder

Mix all the above ingredients in a pan and cook till the duck meat is tender and the gravy is thick. Serve with nasi dagang.