Bebek Cabai Hijau Padang (Minangnese Duck Cooked in Green Chili)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 Bebek utuh (4 paha atas bawah), Air, Minyak
• 2 Daun kunyit-iris, 1 Jeruk nipis-peras, 5 Pekak
• 15 Daun jeruk-iris halus, 1 Bawang bombay-iris
• 15 cm Lengkuas+10 cm Jahe-geprek, 1 sm Gula
• 8 Cengkeh, 3 Daun salam, Lada bubuk, Garam
• 3 Sereh+5 cm Kunyit-geprek, 5 Kapulaga
• 5 sm Santan kental/Minyak kelapa (opsional)

Giling tapi agak kasar:

• 1 Pala-sangrai, 10 Kemiri, 15 gr Ketumbar
• 25 gr Bawang putih, 75 gr Bawang merah
• 275 gr Cabai hijau

 

Cara membuat

• Buang brutu, jeroan & kulitnya bila tdk suka. Kalau kulit mau dipakai, bakar sebentar bebek utk menghilangkan bulu2 halusnya. Ulasi bebek dengan air jeruk nipis, 1 sm garam & ½ sm lada bubuk. Remas2 sebentar lalu diamkan selama 15-20 menit. Cuci bebek.
• Sangrai pekak, cengkeh & kapulaga, angkat & sisihkan. Tumis bawang bombay hingga layu, beri bumbu giling lalu masak hingga matang & harum. Angkat & sisihkan.
• Masukkan bebek ke wajan/kuali besar, beri air secukupnya untuk merendam bebek. Rebus dengan ditutup di atas api sedang-kecil bersama semua daun2an, lengkuas, jahe, kunyit, sereh & bumbu yang disangrai. Setelah mendidih, beri garam & gula. Masak hingga air mulai berkurang (± 2 jam). Mskkan tumisan bombay & bumbu giling. Bila kulit bebek tidak dipakai, tuangi 5 sm santan/minyak kelapa. Masak dengan sesekali dibalik hingga bumbu meresap, cairan mengering & empuk. Total memasak bebek kira2 2½-3 jam (tergantung ukuran bebek).
• Catatan: untuk membuat Bebek Cabai hijau khas Kota Gadang, tambahkan total bawang merahnya jadi 250 gr & cabai hijaunya 500 gr. Bebek tidak dibuang kulitnya, hanya dibakar dulu sebentar sebelum dimasak. Bebek dimasak di minyak yang banyak bersama bumbu2 sampai empuk & mengering (tidak direbus).

 

Ingredients

• 1 whole Duck (4 Duck legs), 1 tbsp Sugar, 8 Cloves
• 1 Lime-squeezed, 3 Bay leaves, 5 Star anise, Salt
• 15 cm Galangal+10 cm Ginger-bruised, Water, Oil
• 3 Lemongrass+5 cm Turmeric-bruised, 5 Cardamom
• 15 Kaffir lime leaves-thinly sliced, ground Pepper
• 1 Onion-sliced, 2 Turmeric leaves-sliced
• 5 tbsp thick Coconut milk/coconut oil (optional)

Grind into a rough paste:

• 25 gr Garlic, 275 gr Green chilies, 15 gr Coriander
• 75 gr Shallots, 10 Candlenuts, 1 Nutmeg-roasted

 

Instructions

• Trim the duck parson‘s nose, remove also the innards & skin. But if you want to cook it with skin on, run the duck slightly over an open flame to clean up the pinfeathers/small hairs. Rub the duck with lime juice, 1 tbsp of salt & ½ tbsp of ground pepper. Massage the duck for awhile, let it sit for 15-20 minutes & then rinse.
• Roast star anise, cloves & cardamom. Remove from the heat & set it aside. Sauté the onion until translucent. Add in roughly ground spices; cook until fragrant. Remove from the heat & set aside.
• Put the duck into a big wok. Pour in enough water to cover the duck. Add all leaves, galangal, ginger, turmeric, lemongrass & roasted spices into the wok. Put the lid on & boil over medium-low heat. After it boiled, add in sugar & enough salt. Cook until the liquid reduced (~ 2 hours). Put in sauteed onion & ground spices. If you‘re cooking the duck without the skin, add in 5 tbsp of coconut milk/coconut oil. Cook & stir it occasionally until the flavor blended, the liquid dries & the duck tender. Total cooking time for the duck is around 2½-3 hours (depends on the  size).
• Note: If you want to make another version of Duck Cooked in Green Chili, from Kota Gadang area in West Sumatra, you should use totally 250 gr of shallots & 500 gr of green chilies. Cook it with the skin on. Grill the duck just for awhile before you cook it further on. Cook the duck with all of the spices in a lot of oil (not boiling it in water) until it‘s tender & dries.