This traditional dish is given a new twist. Here, the duck is cooked with coconut milk, cumin, garlic and onions. The heat of the dish is derived from freshly ground black pepper. This recipe is adapted from chef Sofian Hashim at Stan's Assam & Garam in Kuala Lumpur.
- 60 gm cumin seeds, roasted (½ cup)
- 2 tbsp black peppercorns
- 2 onions, coarsely chopped
- 2 heads garlic, peeled and coarsely chopped
- 100 ml vegetable oil
- 800 ml light coconut milk
- 8 duck marylands
- 25 gm fried shallots, lightly crushed, plus extra to serve (see note) (1/3 cup)
- To serve: coriander sprigs
- To serve: steamed rice
- 1Process cumin seeds and peppercorns in a spice grinder to a fine powder, then combine in a bowl with 2 tbsp water to form a paste. Process onion and garlic in a food processor to a coarse paste.
- 2Heat oil in a saucepan large enough to hold duck pieces. Add onion mixture and sauté over medium heat for 7-8 minutes without colouring. Add spice paste and stir frequently for 3-4 minutes, or until mixture is golden and oil separates.
- 3Add coconut milk and 1 litre of water. Bring to the boil, stirring frequently, add duck and fried shallots and simmer for 1½ hours or until duck is tender, then transfer duck to a roasting pan and keep warm. Reduce sauce until thickened and season to taste with sea salt and freshly ground black pepper.
- 4Before serving, roast duck at 220C for 10-15 minutes to crisp the skin. Scatter with fried shallots and coriander sprigs and serve immediately with warm sauce and rice.
Note Fried shallots are available from Asian food stores.
Drink Suggestion: Savoury, spicy, cool-climate pinot noir Drink suggestion by Max Allen