Kaleyo Duck
The soft duck meat and the rich taste will indulge every tongue. Give it as your perfect main course.

Ingredients
Preparing the duck
-
Duck, 1 whole, cut into 4 pieces 3 pc
-
Vinegar 3 tbsp
-
Salt 25 g
-
MSG 10 g
Steaming the duck
-
MSG 15 g
-
Lemongrass, take the white part, crushed 2 pc
-
Oil 3 tbsp
-
Turmeric Leaves 2 pc
-
Bay Leaf 3 pc
-
Galangal, crushed 25 g
-
Water 3.5 l
-
Ginger Powder 20 g
-
Coriander Powder 4 g
-
Salt 12 g
Preparation
-
Preparing the duck
Wash the duck well. Pour some vinegar into it. After that, rewash it again and pinch some salt and MSG into it. Leave it for a while. -
Steaming the duck
- Sauté the mashed seasoning, turmeric leaves, bay leaves and lemongrass in a frying pan using cooking oil. Mix them well. After the seasoning smells well, pour some water into it and stir it well.
- Put the duck into sautéed seasoning. Stem the duck until the water is getting lower. Then, turn off the fire and leave it for a while.
-
Frying the duck
- Fry the duck until it turns into brown colour.
- 2. Kaleyo duck is ready to serve.