Fried Duck recipe Madura

Materials:

• 1 tail (900 g) duck, cut into pieces
• 2 tablespoons vinegar / lemon juice
• 500 ml water
• 4 kaffir lime leaves
• 2 batangs Erai, cut into 4 cm from the base of the root, crushed

Condiments, puree:

• 8 red onions
• 8 grains hazelnut
• 5 cloves garlic
• 2 tsp coriander roasted
• 1/2 tsp pepper roasted grain
• 2 cm ginger
• 3 cm turmeric
• 3 kaffir lime leaves
• 3 cm galangal young
• 1 stalk lemongrass, white part, finely sliced
• 2 tsp salt

How to make:

1. Clean the duck, cut into 8 or 10 pieces. Sprinkle with vinegar / lemon juice while knead until smooth.
2. Put it in a container with a lid, put it in the fridge for 30 minutes. Rinse water to clean and drain.
3. Stir duck with seasoning mashed until blended. Let stand for at least 1 hour.
4. Put duck marinated in a pot, pour water, cook over medium heat until boiling. Reduce the heat and cook until tender duck meat. If necessary, add hot water.
5. If you wear a pressure cooker, cook the duck for 30 minutes (calculated from the pot sputters)
6. Lift ducks, chill. Set aside marinade.
7. Duck fried in plenty of oil and heat until dry.
8. Remove and drain.
9. The sauce and serve with sauce.
10. Sauce: cook leftover sauce with 2 tablespoons vegetable oil until boiling and thickened. Lift.