easiest way to prepare any night of the week Marion’s duck rendang

Hello Everyone, I hope you’re in excellent health and happiness today. One thing that is inseparable in human existence is eating. Of course, in addition to in regards to the taste, we must also attach importance to health. Eating great and healthy foods that are beneficial with regard to the body so that the physique is always in suitable state. Regarding those of you who still want to consume fast food, I recommend to stop and start cooking on your own.

Marion's duck rendang

You certainly know that the food you consume daily has a wonderful effect on your body health in addition to standard of living. In fact, healthy food can come in a simple version in addition to form, at a low price plus easy to reach. Healthy food isn’t only focused on expensive organic ingredients that are common in big supermarkets.

The particular rise of popular diet styles and even trends has caused a bit regarding confusion on so-called healthy foods. In fact , this trend often distracts from the most critical basic nutritional principles. In simple fact, all you need to know can be the basic principles and content associated with different different types of foodstuffs and adjust all of them to the needs with the body.

Consequently healthy food is a food that you just cook yourself, you can choose typically the ingredients that are suitable for the health of your body. Cooking is an easy activity, everyone can cook, no need to acquire cooking courses to get an expert throughout cooking, just know the recipe in addition to try to practice it. Today we’re going to make something special, Marion’s duck rendang. This is one of the best tested recipes, This time I will make it a little more unique than normal.

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Attention! ALLERGENS Contains Low carb , Low sugar , milk , fish and shellfish.

Ingredients of Marion’s duck rendang

  • 45g (1/2 cup) desiccated coconut
  • 6 duck marylands
  • 1 lemongrass stalk, bruised, cut into 5cm pieces
  • 6 green cardamom pods, bruised
  • 3 whole star anise
  • 500ml (2 cups) coconut milk
  • 1 1/2 tbs finely grated palm sugar
  • 1 tablespoon fish sauce
  • 6 kaffir lime leaves
  • Baby herbs, to serve (optional)
  • Long fresh red chilli, thinly sliced, to serve (optional)

Steps To Make Marion’s duck rendang

Method

  • Step 1
    For the rendang paste, soak the dried chillies in boiling water for 5 minutes to soften. Use a small sharp knife to halve chillies and discard seeds. Chop.
  • Step 2
    Place chilli and remaining rendang paste ingredients in a food processor and blend until smooth, adding 1-2 tbs of water if the paste is too thick. Set aside.
  • Step 3
    Place desiccated coconut in a dry frying pan over medium-high heat. Cook, stirring, for 3-4 minutes or until dark golden brown. Transfer to a bowl. Set aside.
  • Step 4
    Place a large heavy-based saucepan over high heat. Cook duck, in batches, for 2-3 minutes each side or until skin is golden and the fat starts to render (releases from duck and melts). Transfer duck to a plate and set aside. Reduce heat to medium.
  • Step 5
    Now you should have 2 tbs of duck fat in the pan. If not, add a little vegetable oil. Add lemongrass, cardamom and star anise. Cook, stirring, for 1 minute or until aromatic. Add rendang paste. Cook for 2 minutes. Stir in coconut, coconut milk, sugar and fish sauce.
  • Step 6
    Add duck and kaffir leaves. Reduce heat to medium-low. Cover. Simmer, stirring occasionally, for 1 hour. Remove lid. Simmer, stirring occasionally, for a further 1 1/4-1 1/2 hours, or until sauce separates. Remove fat and oil from surface. Top with herbs and chilli, if using.

What do you think ? It’s quick, isn’t it ? I’m sure everyone can easily make it home including you. Almost nothing is impossible if you want in order to try. Thanks to your time. Also, examine out other interesting recipes on this particular website, Don’t forget to bookmark this page within your browser so you can certainly access it faster later, be sure to reveal it with your loved ones, pals, and colleagues. Thanks for listening, Cheerful Cooking!

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