Hot & sour duck from Fire Islands: Recipes from Indonesia (page 124) by Eleanor Ford

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stir-fried greens with garlic & chilli; Solo coconut rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blanched almonds for candlenuts.

  • stepharama1 on May 08, 2023

    This came together surprisingly quickly for and Indonesian dish with a spice paste. The flavor was wonderfully rich (I subbed galangal for ginger) but the tamarind cut through the richness nicely. Leftover the next day may have been even better. I also echo what other reviewers have said: "Don't be afraid of adding all the chiles." The resulting flavors are very balanced.

  • mzgourmand on July 07, 2020

    I think it is definitely a case of you enjoy the pungent hot-and-sour, or you don't: I liked the flavors of this recipe, my wife did not. As per joneshayley comment below, don't be afraid of using all the chiles - I was & I also didn't add any of the chili seeds b/c of said fear - in retrospect I should have added more of the first & some of the latter. The suggested method for the first cooking of the duck was fantastic: beautiful crispy skin and lot of rendered fat. However because you cook the duck a second time in the completed sauce for a few months, I would definitely cook it rarer than suggested - our duck meat was well-done. Finally author suggests, cutting the duck breast into "rags" - a tad precious and what she should have said is super thin slices of duck breast - again the toughness issue. If I make it again, I will cook duck for far less than suggested times & that may result in a more tender dish.

  • joneshayley on February 20, 2020

    A beautiful recipe - don’t be afraid to use all of the chilli, especially if serving with the cooking coconut rice. This has so much going for it - spicy, sour, savoury, served with the semi sweet rice - just perfectly balanced

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