Grilled Duck in Opor Marinate


Makes 1/2 duck or 1 chicken

Summer has come and I am seeing more often fellow bloggers having barbecue parties. I am sharing an Indonesian recipe that might make you and your guest very happy because the marinate is so damn tasty. Bored with the ordinary barbecue, black pepper or mushroom sauce, this is something you ought to give a try. It’s not so difficult to make and fast to finish. Happy summer!

Ingredients:
½ duck/1 chicken
2 tsp garlic paste
1 tbs tamarind without pit

½ medium onion
3 garlic
5 candle nuts
½ tsp sugar
½ tsp salt
½ tsp white pepper
2 tsp coriander powder
½ tsp tumeric powder
3 cm galangal
4 bay leafs
2 lemon grass
200 ml coconut milk

How to prepare:
-clean and cut the duck/chicken in favorable sizes, you can keep it whole if you prefer
-wash and drain the duck/chicken,drain and pat to dry
-mix the garlic and tamarind paste and set aside for 15 minutes

-blender to paste onion, garlic, candlenuts
-saute the paste with little oil until fragrant
-add the sugar, salt, pepper, coriander and turmeric powder, stir gently
-add coconut milk, stir gently
-add the bay leaves, galangal and lemongrass
-add the coconut milk, stir gently
-add the duck/chicken in the mixture and cook for 30 minutes
-transfer to grill in the oven with all the marinates and grill for another 45 minutes in low heat then transfer to medium heat in the last 15 minutes
-if you keep the duck/chicken whole, turn of the heat and let the paste cool, then marinate it inside out
-then grill it for 1 hour or more, low heat then transfer to medium heat in the last 15 minutes

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