We love a little spice at Oliver’s, particularly because it goes so well with our wines. So this Duck Rendang recipe from our friend Marion Grasby at Marion’s Kitchen is exactly what we’ve been craving on a cool winter’s evening.

Especially when it’s paired with our delicious RW Grenache, the kind of wine that makes this meal feel like a real treat!

And if you really want to it the next level, take Marion’s advice and let it simmer away for a few hours:

“The secret to a good rendang is patience. In Indonesia, the hours of love put into simmering the curry mean it’s usually reserved for special occasions and celebrations” – Marion Grasby

So give it a go, and tag us on @oliverstaranga, we’d love to know how you like it…

Corrina, Brioni, Sam and the OT crew

Recipe

Duck Rendang

• 45g (1/2 cup) desiccated coconut
• 6 duck marylands
• 1 lemongrass stalk, bruised, cut into 5cm pieces
• 6 green cardamom pods, bruised
• 3 whole star anise
• 500ml (2 cups) coconut milk
• 1 1/2 tbsp finely grated palm sugar
• 1 tbsp fish sauce
• 6 makrut lime leaves
• Baby herbs, to serve (optional)
• Long fresh red chilli, thinly sliced, to serve (optional)
• Rendang paste
• 10 dried long red chillies
• 3 French shallots, chopped
• 7 garlic cloves, chopped
• 2 lemongrass stalks, pale section only, bruised, finely chopped
• 5cm-piece galangal, peeled, chopped
• 5cm-piece ginger, peeled, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sea salt

Method

• For the rendang paste, soak the dried chillies in boiling water for 5 minutes to soften. Use a small sharp knife to halve chillies and discard seeds. Chop.
• Place chilli and remaining rendang paste ingredients in a food processor and blend until smooth, adding 1-2 tbs of water if the paste is too thick. Set aside.
• Place desiccated coconut in a dry frying pan over medium-high heat. Cook, stirring, for 3-4 minutes or until dark golden brown. Transfer to a bowl. Set aside.
• Place a large heavy-based saucepan over high heat. Cook duck, in batches, for 2-3 minutes each side or until skin is golden and the fat starts to render (releases from duck and melts). Transfer duck to a plate and set aside. Reduce heat to medium.
• Now you should have 2 tbs of duck fat in the pan. If not, add a little vegetable oil. Add lemongrass, cardamom and star anise. Cook, stirring, for 1 minute or until aromatic. Add rendang paste. Cook for 2 minutes. Stir in coconut, coconut milk, sugar and fish sauce.
• Add duck and makrut leaves. Reduce heat to medium-low. Cover. Simmer, stirring occasionally, for 1 hour. Remove lid. Simmer, stirring occasionally, for a further 1 1/4-1 1/2 hours, or until sauce separates. Remove fat and oil from surface. Top with herbs and chilli, if using.

RECIPE NOTES

• This curry needs hours of simmering to transform the fragrant soup into a thick, rich gravy
• Replace the duck with beef for a more traditional version
• Leave out the chillies if you’d like a milder curry
• Just add a teaspoon of sweet paprika for colour