Stewed Galangal Duck

Recipe sourced: via Reunion Recipes: Adult vs. Kid table book
Ingredients A:
1 about 2 kgs duck
1 stalk lemongrass
1 stalk spring onion
1/2 bowl water
8 tbsp oil
Salt to taste

Ingredients B (Chopped):
300g young galangal
100g ginger
100g shallots
4-5 cloves garlic
2 red chilies
2 tbsp soybean paste

Ingredients C:
2 tbsp Kaoliang / sorghum wine ~ omitted
2 tbsp light soy sauce
1 tbsp rock sugar

Method:
Wash duck and pat dry.
Rub some salt over the duck
Flatten lemongrass and spring onion and stuff inside the duck cavity.
Heat oil in a pot, add ingredients B and fry until fragrant.
Add ingredients C and stir fry briefly.
Add duck, pour in water to cover the duck halfway and simmer over medium heat until the duck is tender (about 2 hours, turn the duck over halfway through).
Chop cooked duck into pieces and arrange on a plate.

Itik Sio

Ingredients:

1 whole, 2 kg Duck, cleaned and cut into small pieces

2 tbsp Cooking Oil

400ml Water

Marinade:

5 tsp coriander seeds, dry fried/roasted until fragrant, then pounded until very fine

Sugar to taste

160g shallots, pounded until fine

500g Tamarind pulp, mixed with sufficient water to steep duck pieces and strained

1/2 lemon juice & grated skin lemon

Salt to taste

1 tsp Ground White Peppers

2 tbsp Dark Soy Sauce

Method:

Combine all marinade ingredients in a large bowl.

Add duck pieces and mix well.  Leave for at least 30 minutes.

Heat oil in a kuali or wok.  Add marinated duck pieces and marinade.

Stir them around until they begin to sizzle.  Add water.

Stir regularly and turn duck pieces over.

Simmer until duck is cooked and liquid is reduced to a thick dark sauce.

Remove from heat and serve.

Notes:

Coriander seeds must be roasted or dry-fried lightly.  If done within too short a time, you won't have the fragrance, too long and they burn.