Ingredients:
Duck & Marinade:
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1 whole duck or 4 duck legs/thighs (fits easier in skillet)
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Juice of 2 limes
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Salt to taste
Spice Paste (Base Genep):
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8 shallots
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5 garlic cloves
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1-inch galangal
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1-inch ginger
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1-inch turmeric or 1 tsp powder
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2 stalks lemongrass (white parts)
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4 red chilies (adjust heat)
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1 tsp coriander seeds
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1 tsp black peppercorns
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1 tsp shrimp paste (or anchovy paste)
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1 tbsp brown sugar
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3 candlenuts (or macadamia nuts)
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2 tbsp coconut oil
Instructions (Platinum Skillet Style):
1. Clean & Marinate the Duck:
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Rub the duck parts with lime juice and salt. Let it sit for 10 minutes. Rinse and pat dry.
2. Make the Spice Paste:
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Blend all the spice ingredients into a smooth paste.
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Preheat your Platinum Large Gourmet Skillet on medium. Add coconut oil, then the paste.
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Stir-sauté for 5–7 minutes until fragrant and slightly browned.
3. Sear the Duck:
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Push the paste to the side and place duck pieces skin side down.
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Sear both sides for 2–3 minutes to seal in flavor.
4. Simmer & Slow Cook:
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Mix the duck with the paste thoroughly.
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Add ¼ cup of water or coconut milk.
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Cover with the skillet lid. Reduce heat to low.
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Let it slow cook for 45–60 minutes, turning occasionally. The water will mostly absorb and become a rich coating. Duck will be tender and infused with spice.
5. Crisp Finish (Optional):
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Remove the lid and turn heat to medium-high.
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Allow the duck skin to crisp slightly, turning once or twice without burning the paste.
