Crispy Duck

Facebook must be this century's most useful invention. One of the reasons is i found a high school friend named Lia, who owns a small restaurant in Jakarta's outskirt, and gave me her crispy duck recipe. I have never been to her restaurant, but i definitely will, when we are in town!

I tried her recipe, but i was using 4 pieces of duck that i could get in carrefour after work. She told me that she got this recipe from a friend when she was still living in Borneo island. The recipe itself seems very chinese, but it is not surprising at all, there are many chinese imigrants in borneo, and of course, they influence the locals with their food.

Here is the original recipe (i add several information inside brackets of how i did it).

Crispy Duck
ingredients :

• 1 duck
• 1 tbs of salt
• 2 tps ground pepper
• 2 cloves of garlic, grind smoothly
• 2 tbs angciu (i forgot what this is, i think it is a chinese arak used in cuisine, but i substitute it with sake)
• ginger, crushed (i used 2 tps of ginger powder)
• (chopped) scallion
• cardamon (powder)
• cinamon (powder)
• (2) bay leaves
• 2 tps tapioca
• 2 tbs oyster sauce
• 1 tbs honey

Methods:

1. Clean the duck (wash) and pat dry using a paper napkin.
2. Combine salt, pepper, garlic and angciu in a small bowl and spread to the surface of the duck, including the inner (stomach) part of it.
3. Put the ginger, scallion, cardamom, cinamon and bay leaves into the inner part, and put the duck inside a heat proof bowl, and steam during 1 hour.
4. Drain the duck, add around 200 ml of water to the stock forming from the steam process, combine with the oyster sauce, honey, tapioca (dissolved with 1 tbs of water), and boil in soft fire set aside.
5. Heat oil in wok, deep fried the duck until dry.
6. Serve with sauce.