BEBEK ASEM
[Soured duck.]
Originally posted here:
http://atthebackofthehill.blogspot.com/2008/04/bebek-asem-sour-simmered-duck.html
One duck of four to five pounds.
One dozen shallots, sliced fine.
Several cloves of garlic, minced.
Equivalent amount ginger, ditto.
Four cups dark rice wine.
Four cups stock reduced to one cup.
Four TBS each: soy sauce, vinegar, sugar.
Hefty pinches mace, cinnamon powder, dry ginger.
Whole peppercorns, cloves, bay leaves.
A jigger aged vinegar.
Chop the duck into chunks through the bone. Brown the duck in its own fat, set aside.
Gild the shallots, garlic, and ginger. Add all other ingredients including the duck chunks, raise to barely boiling, then simmer on low for about twenty minutes.
Serve with a lime juice sambal and dressed cucumber. Rice is of course part of the meal, and some yau choi or greens in pot-liquor also go very well with this.
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For a different take on duck, see this: http://atthebackofthehill.blogspot.com/2011/11/best-roast-duck-in-san-francisco.html.
Best Roast Duck in San Francisco - two places that sell excellent Cantonese style roast duck are mentioned.
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