Marions duck rendang

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Hey everyone, I hope you're having an incredible day today. Hello everybody, it's me again, Dan, satisfactory to our recipe site. Today, I will function you a way to prepare a distinctive dish, Marions duck rendang. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Marions duck rendang is one of the most popular of current trending foods on earth. It's easy, it is quick, it tastes delicious. It's appreciated by millions every day. They're nice and they heavens wonderful. Marions duck rendang is something that I've loved my entire life.

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To begin as soon as this particular recipe, we must prepare a few components. You can cook Marions duck rendang using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Marions duck rendang:

1. 45g (1/2 cup) desiccated coconut
2. 6 duck marylands
3. 1 lemongrass stalk, bruised, cut into 5cm pieces
4. 6 green cardamom pods, bruised
5. 3 count up star anise
6. 500ml (2 cups) coconut milk
7. 1 1/2 tbsp finely grated palm sugar
8. 1 tbsp fish sauce
9. 6 kaffir lime leaves
10. Baby herbs, to encouragement (optional)
11. Long well-ventilated blithe red chilli, thinly sliced, to put up to (optional)
12. 10 dried long red chillies
13. 3 French shallots, chopped
14. 7 garlic cloves, chopped
15. 2 lemongrass stalks, bland insipid section only, bruised, finely chopped
16. 5cm-piece galangal, peeled, chopped
17. 5cm-piece ginger, peeled, chopped
18. 1 tsp pitch cumin
19. 1 tsp pitch arena coriander
20. 1 tsp sea salt

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Steps to make Marions duck rendang:

1. For the rendang paste, soak the dried chillies in boiling water for 5 minutes to soften. Use a small prickly knife to halve chillies and discard seeds. Chop.
2. Place chilli and steadfast rendang epoxy resin ingredients in a food processor and fusion until smooth, adding 1-2 tbs of water if the glue glue is too thick. Set aside.
3. Place desiccated coconut in a dry frying pan greater than medium-high heat. Cook, stirring, for 3-4 minutes or until dark golden brown. Transfer to a bowl. Set aside.
4. Place a large heavy-based saucepan greater than high heat. Cook duck, in batches, for 2-3 minutes each side or until skin is golden and the fat starts to render (releases from duck and melts). Transfer duck to a plate and set aside. shorten heat to medium.
5. Now you should have 2 tbs of duck fat in the pan. If not, add a little vegetable oil. increase be credited with lemongrass, cardamom and star anise. Cook, stirring, for 1 minute or until aromatic. grow rendang paste. Cook for 2 minutes. trouble going on in coconut, coconut milk, sugar and fish sauce.
6. be credited with duck and kaffir leaves. cut heat to medium-low. Cover. Simmer, stirring occasionally, for 1 hour. separate lid. Simmer, stirring occasionally, for a additional supplementary 1 1/4-1 1/2 hours, or until sauce separates. cut off surgically separate fat and oil from surface. height following herbs and chilli, if using.

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