Serves 4 (start the cure a day ahead)
Ingredients
4 duck ‘Marylands’
175g Zest Rendang Blend
300g coconut oil
100ml coconut milk
½ tbs palm sugar
½ tbs fish sauce
Method
Wash and pat-dry duck. In a dish pour Rendang Blend over duck and massage. Lay the duck out flat, cover and refrigerate for 24 hours.
After 24 hours, scrape all the Rendang Blend off the duck and reserve with juices collected from the cure.
Heat oven to 105°C.
Pat dry the duck and arrange in a snug, single layer in a shallow oven dish. Heat coconut oil until it’s just liquid and pour over duck making sure it’s submerged.
Cook for 1½-2 hours (until meat comes away easily) then remove and rest for 10 minutes until oil cools.
You can store duck in the oil for 3-5 days or if using straight away pour off oil and reserve for other uses.
Heat a heavy based fry pan to medium and put the duck skin side down to crispen. ‘Finish off’ for 7-10mins in the oven at 180°C.
Whilst duck is in the oven, put reserved Rendang Blend, juices, coconut milk, palm sugar and fish sauce into a pot and reduce to desired thickness.
Serve with sauce and a simple red cabbage/apple salad dressed with lemon juice and olive oil.
East Meets West
Created by: Zest Byron Bay
Serves: 3-4