Duck In Coconut Curry (itek Masak Lemak)

Duck in Coconut Curry (Itek Masak Lemak) is a traditional Peranakan dish that features succulent duck simmered in a rich and aromatic coconut curry sauce. This dish is bursting with complex flavors and is a perfect representation of the unique and vibrant Peranakan cuisine.

Duck In Coconut Curry (itek Masak Lemak)

Ingredients

  • 1 whole duck, cut into pieces
  • 2 cups coconut milk
  • 4 shallots, finely chopped
  • 3 cloves garlic, minced
  • 2 stalks lemongrass, smashed
  • 3 red chilies, sliced
  • 1 inch galangal, sliced
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 2 tablespoons tamarind paste
  • 2 tablespoons sugar
  • Salt to taste
  • Water

Instructions

  1. In a large pot, heat some oil over medium heat. Add the shallots, garlic, lemongrass, chilies, and galangal. Sauté until fragrant.
  2. Add the duck pieces to the pot and cook until they are browned on all sides.
  3. Stir in the turmeric, coriander, and cumin powder, and cook for another 2 minutes.
  4. Pour in the coconut milk and enough water to cover the duck. Bring to a boil, then reduce the heat and let it simmer for 45 minutes.
  5. Stir in the tamarind paste, sugar, and salt. Simmer for an additional 15 minutes until the duck is tender and the sauce has thickened.
  6. Serve the duck in coconut curry hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Carbohydrates
12g
Protein
25g
Fat
28g

Supplies

Large pot Knife Cutting board Measuring spoons Measuring cups

Tools

Serving plates Serving spoon Rice cooker

Serving suggestions

Serving Suggestions: Enjoy the Duck in Coconut Curry with a side of steamed jasmine rice and a refreshing cucumber salad.

Tips & tricks

Tips: For a spicier kick, add more red chilies to the curry. Adjust the level of heat according to your preference.

Cost

$25