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Kaleyo Duck

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

Kaleyo Duck

Ingredients

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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
  • Royco Bumbu Dasar Ayam Kuning 600g 120 g
  • Ginger Powder 20 g
  • Coriander Powder 4 g
  • Salt 12 g
  • Royco Bumbu Pelezat Rasa Ayam 460g 5 g

Preparation

  1. 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.

  2. Steaming the duck

    1. 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.
    2. 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.

  3. Frying the duck

    1. Fry the duck until it turns into brown colour.
    2. 2. Kaleyo duck is ready to serve.