Indonesian cuisine was influenced by traders from India, the Middle East, China, and, later, Spain and Portugal. The Dutch, who colonized many of the 6,000 islands that make up Indonesia, adapted the buffet eating style of the native peoples, into the famous rijstaffel (or rice table). Sambals and tempeh, an adaptation of tofu, also originated in Indonesia.
In another recipe (for Gulai Itik), I described a traditional way of cooking a duck. This is my adaptation of it. Cooking the duck breast this way will give you a nice crisp skin and very tender, slightly pink slices of duck. Slice the meat after cooking, and serve straight away with some green salad or cooked green beans. This duck is equally good with rice, pasta, or potatoes. The marinade can be reheated with 112 ml / 4 fl oz / 1/2 cup of water and served as a sauce.
For 4 people
4 duck breasts
The paste as for Gulai Itik
Simmer the paste for 6-8 minutes, stirring often, then leave it to get cold in a glass bowl.
Make two incisions in the skin of each duck breast. When the paste is cold, marinate the breasts in it, mixing them well so that every duck breast is well coated with the marinade. Leave to stand in the fridge for at least 4 hours, or overnight.
When you are ready to eat, pre-heat the oven to 200 degrees C / 400 degrees F / Gas Mark 6. Drain off the marinade, and place the duck breasts, skin upper-most, on a rack in a baking tray. Half-fill the tray with hot water and roast for 25-30 minutes. Serve immediately as suggested above.
If you are going to grill the duck, whether under electricity or gas, set the grill to maximum heat. Grill on the meat side first for 20 minutes, then turn the breasts over and continue grilling until the skins are almost charred. Serve straight away.
Recipe from:
Indonesian Regional Cooking
By Sri Owen
St. Martin's Press, 1995
$18.95 Hardcover
288 Pages, with 50 line illustrations
ISBN: 0-312-11832-5
Reprinted with permission
Back to the main Indonesia page
Indonesia on Wikipedia
More country Destinations
This page modified January 2007

The Global Gourmet®
Main Page
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
DamGoodSweet Desserts
My New Orleans
New American Table
Real Cajun
Rose's Heavenly Cakes
Bottega Favorita
How to Roast Lamb
Baking Kids Love
Family Meals
Gourmet Today
History of Ice Cream
Seasonal Spanish Food
The Brazilian Table
The Portuguese Table
Hot Fish Club
Cooking for Friends
Chinese Cooking
How to Bake Bread
International Cuisine
Argentine Grilling
The King of Vodka
IACP Winners List
Alinea
Bakewise
WineWise Complete Guide
How to Cook Everything
Big Fat Duck Cookbook
The Flavor Bible
All Beard Winners
All Beard Nominees
Artisan Breads at Home
The Spice Kitchen
Kitchen Knife Skills
Classic Lebanese Cuisine
Fresh Food Fast
Family Dinners
Mediterranean Cooking
Thirty Minute Pasta
French Feasts
Everyday Indian
The Party Cookbook
Barcelona Cookbook
Wine Cocktails
Cooking Know-How
Vegetarian Cookbooks
Copyright © 1994-2010,
Forkmedia LLC
Become a Chef:
Best Culinary Schools
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts