Bebek Bakar Sambal Ijo Khas Minang (Minang-Style Grilled Duck with Green Chili Sambal), Fresh and Spicy Enough to Make You Forget Your Rice

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• 1 whole (cut into 4-6 pieces) duck
• 3 leaves bay leaves
• 4 leaves kaffir lime leaves
• 2 stalks, bruised lemongrass
• 3 inch piece, bruised galangal
• 800 ml water
• 8 pieces shallots
• 5 cloves garlic
• 3 inch piece turmeric
• 3 inch piece ginger
• 1 tsp ground coriander
• 2 tsp salt
• 1 tsp granulated sugar
• 3 tbsp sweet soy sauce (kecap manis)
• 3 tbsp oil for basting
• 15 pieces large green chilies
• 5 pieces green bird's eye chilies
• 6 pieces shallots for the sambal
• 3 cloves garlic for the sambal
• 2 pieces green tomatoes
• 2 leaves kaffir lime leaves for the sambal
• 1 tsp salt for the sambal
• 0.5 tsp sugar for the sambal
• 4 tbsp oil for sautéing the sambal

👩‍🍳 Instructions

1. 1 Wash the duck pieces thoroughly, rub with lime juice and salt, massage briefly to remove any gamey smell, then rinse again.
2. 2 Grind the shallots, garlic, turmeric, and ginger into a paste. Sauté the paste with a little oil until fragrant, then set aside.
3. 3 Simmer the duck together with the sautéed spice paste, bay leaves, kaffir lime leaves, lemongrass, galangal, ground coriander, salt, and sugar in 800 ml of water.
4. 4 Simmer over low heat for 45-60 minutes, or until the duck is truly tender and the seasoning has absorbed. Remove and drain, saving the broth if you'd like to use it again.
5. 5 Coat the boiled duck with sweet soy sauce and let it sit for 15 minutes so the seasoning soaks into the surface of the meat.
6. 6 Grill the duck over hot charcoal or on a hot griddle, basting with oil and the remaining sweet soy sauce, until the surface turns golden brown and slightly charred at the edges, about 15-20 minutes, turning occasionally.
7. 7 While the duck is grilling, make the green sambal: boil the large green chilies, green bird's eye chilies, green tomatoes, shallots, and garlic until softened, then remove and drain.
8. 8 Coarsely grind all the boiled sambal ingredients together with the salt and sugar; don't grind it too smooth so the texture stays coarse, characteristic of authentic Minang green sambal.
9. 9 Heat oil, sauté the green sambal together with the kaffir lime leaves until fragrant and cooked through, then adjust the seasoning to taste.
10. 10 Serve the grilled duck hot, with the green sambal poured over the top or served separately as a dipping sauce.

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📊 Nutrition Facts / serving

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