Chef's Recipes

Duck rendang

Recipe for duck rendang by Blue Chillies in Melbourne.

  • 30 mins preparation
  • 3 hrs cooking plus resting
  • Serves 4
  • Print
Duck rendang
"Would you ask Blue Chillies for the duck rendang recipe? I'd like to try to replicate its perfection at home."
Vince Gaglioti, Fitzroy, Vic
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 4 duck breasts, about 250gm each
  • 250 gm caster sugar
  • To serve: steamed jasmine rice
Master stock
  • 1 tbsp vegetable oil
  • 15 garlic cloves, peeled
  • 750 ml light soy sauce
  • 200 gm rock sugar
  • 125 ml Shaoxing wine
  • 100 gm dried liquorice root (see note)
  • 10 cloves
  • 100 gm galangal
  • 5 star anise
  • 5 cardamom pods
  • 5 spring onions
  • 25 gm (3cm piece) ginger, peeled and sliced
  • 2 cinnamon quills
  • 1 tbsp Sichuan pepper
  • Thinly peeled rind of ½ orange
Rendang paste
  • 8 birdseye chillies
  • 5 garlic cloves, peeled
  • 2 lemongrass stalks (white part only), coarsely chopped
  • 25 gm (3cm piece) ginger, peeled and coarsely chopped
  • 1 onion, coarsely chopped
  • 125 ml (½ cup) vegetable oil
  • 5 fresh curry leaves
  • 2 tbsp paprika
  • ½ tbsp Malaysian curry powder (see note)
  • 250 ml (1 cup) chicken stock
  • 1 cup shredded coconut, toasted
  • Juice of 1 lemon


  • 1
    For the master stock, heat vegetable oil in a large stockpot over medium-high heat, add garlic and cook until golden (2-4 minutes). Add all ingredients and 1.5 litres of water, bring to the boil, reduce heat to medium-low and simmer 1 hour. Remove from heat and set aside.
  • 2
    Meanwhile, heat a frying pan over high heat, add duck breasts skin-side down and fry until skin is crisp and golden brown, then turn and sear on other side until golden brown (5-7 minutes). Rest on paper towels for 15-20 minutes. Add duck to master stock, bring to the simmer and cook until meat is tender and cooked through (1-1½ hours). Remove duck from stock and slice across the grain into 4cm pieces. Set aside.
  • 3
    Stir sugar with 200ml water in a small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook without stirring until a dark caramel forms (8-10 minutes), then remove from heat.
  • 4
    For rendang paste, blend chillies, garlic, lemongrass, ginger and onion in a food processor to a paste, adding a little water if mixture is too thick. Heat oil in a frying pan over low heat and fry curry paste, stirring continuously, until fragrant (2-3 minutes). Add curry leaves, paprika and curry powder, stir to combine, add chicken stock, coconut and ½ cup of dark caramel or to taste (you may not need it all). Stir to combine, reduce heat and simmer until curry has thickened (45 minutes to 1 hour). Add duck, season to taste with salt, stir in lemon juice and serve over rice.


Note Dried liquorice root and Malaysian curry powder are available from Asian food stores and online at