Ingredients
- 3 large or 5 small ducks
- 500 g shallot, chopped
- 150 g Bresc Beemster garlic puree
- 100 g Bresc Lemongrass puree
- 75 g Bresc Ginger puree
- 150 g Bresc Red chilli puree
- sambal (spicy Indonesian condiment)
- 25 g grated coconut
- 10 lime leaves 6 g trassi (shrimp paste)
- 10 g peppercorns
- 10 macadamia nuts
- 8 g turmeric
- 8 g coriander
- 5 g cumin
- 8 g salt
- 40 g honey
- 25 g lime juice
- 500 g basmati rice
- 3 heads pack choi
- 5 stalks spring onion
- 250 g bean sprouts
- 25 g Bresc Garlic chopped
- 50 g Indonesian soy sauce
- oil for frying
- serundeng