Serves: 10

Note: For tasting plate during market place, duck confit will be served as duck confit spring roll.

Ingredients for Duck Confit (Itik Confit)

  • 10 duck legs, whole skin on
  • 8 stalks lemongrass
  • 5 cm galangal, bruised
  • 3 bouquets garlic, unpeeled
  • 3 kg Malaysian palm shortening, for confit
  • 4 kg Malaysian palm shortening, for frying
  • 50 g turmeric powder
  • Salt
  • Whole black pepper

Pineapple Sambal Sauce (Sambal Terutuk dengan Nenas)

  • 10 stalks lemongrass
  • 50 g turmeric roots, fresh
  • 1 turmeric leaf, julienned
  • 10 red chilies, seeded
  • 5 tomatoes, halved
  • 4 shallots, peeled
  • 3 cloves garlic, peeled
  • 250 ml Malaysian Red Palm Oil
  • ½ pineapple, cubed
  • 500 ml pineapple juice
  • 80 g shrimp paste/belacan, roasted
  • 1½  kg palm shortening, for frying
  • Salt to taste
  • Sugar to taste

Stuffed Mini Bell Pepper with Almond-Fish (Solok Lada)

  • 10 mini bell pepper
  • 5 sardines
  • 4 shallots, peeled
  • 3 cloves garlic
  • 1½ cm ginger knob, peeled
  • 100 g almond, ground
  • 2 tbsp margarine
  • Sugar to taste
  • Black pepper to taste

Preparation

Duck Confit (Itik Confit)

  1. Preheat oven to 150°C.
  2. Marinate duck leg with turmeric powder and salt overnight.
  3. In a braising pan, arrange lemongrass, garlic and galangal, then marinated duck leg on top of the herbs, but skin must be on bottom.
  4. Add palm oil shortening and whole black pepper. Cover with aluminium foil.
  5. Place the tray in an oven for 2 hours or until duck is tender.
  6. Once duck is cooked, remove the duck from the braising pan, arrange on rack.
  7. In a frying pot or fryer, add palm shortening. Let it melt.
  8. Once the temperature reaches 180°C, deep fry duck leg until skin is crispy. Serve.

Pineapple Sambal Sauce (Sambal Terutuk dengan Nenas)

  1. In a fryer, melt palm shortening. Deep fry lemongrass, tomatoes, red chilies, shallot, and garlic for 10 minutes, then strain.
  2. Combine all the fried items, turmeric roots, shrimp paste and pineapple juice. Blend coarsely.
  3. Preheat a sauce pan. Add 200 ml of the melted palm shortening from fryer. Then pour in the blended mixture. Let it simmer until the oil separates to form a layer on top.
  4. Add pineapple, red palm oil and turmeric leaves. Stir.
  5. Add salt and sugar to taste.

Stuffed Mini Bell Pepper with Almond-Fish (Solok Lada)

  1. Clean the sardine, place in a steamer. Steam for 10 minutes. Then separate the fish and bone. Pound it using a pestle.
  2. Combine shallot, garlic and ginger in a mortar. Pound until mashed coarsely.
  3. In a mixing bowl, combine all ingredients together. Mix well.
  4. Cut a small insertion in the mini bell, then stuff it with the fish-almond mixture. Then arrange in a steamer. Steam for 15 minutes.