Kaleyo Duck
The soft duck meat and the rich taste will indulge every tongue. Give it as your perfect main course.
Main courses
Ingredients
Preparing the duck
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Duck, 1 whole, cut into 4 pieces 3.0 pc
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Vinegar 3.0 tbsp
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Salt 25.0 g
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MSG 10.0 g
Steaming the duck
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MSG 15.0 g
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Lemongrass, take the white part, crushed 2.0 pc
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Oil 3.0 tbsp
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Turmeric Leaves 2.0 pc
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Bay Leaf 3.0 pc
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Galangal, crushed 25.0 g
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Water 3.5 l
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Ginger Powder 20.0 g
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Coriander Powder 4.0 g
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Salt 12.0 g
Preparation
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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.
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Frying the duck
- Fry the duck until it turns into brown colour.
- 2. Kaleyo duck is ready to serve.
