Oliver’s Taranga cooking series
This month’s cooking series recipe is Marion Grasby’s Duck Rendang
Wow! This recipe is worth the time and is an absolute knock-out dish. Presented and served with our 2020 RW Grenache, it deserves a celebratory occasion.
Marion and her husband Tim are great friends of Oliver’s Taranga. We hosted their wedding and they have made guest appearances at our Sea and Vines festivals. Marion’s cooking has always inspired us and if you were invited around for dinner, you knew you were in for a treat. Our kids still get around with her signed cookbooks and we love drooling over her cooking channel.
The 2020 RW Grenache is the first of our Greats Reserve Series. The Grenache is luscious full berries and is a reminder of why this wine is the leading variety in McLaren Vale. Robert Oliver (RW) was a progressive business man and really bought the Taranga property into the 20th century.
Remember to take a pic and share on socials using hashtag #oliverstarangacookingseries
Marion Grasby’s 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)
1 1/2 tbsp finely grated palm sugar
1 tbsp fish sauce
6 kaffir lime leaves
Baby herbs, to serve (optional)
Long fresh red chilli, thinly sliced, to serve (optional)
10 dried long red chillies
3 French shallots, chopped
7 garlic cloves, chopped
2 lemongrass stalks, pale section only, bruised, fi nely chopped
5cm-piece galangal, peeled, chopped
5cm-piece ginger, peeled, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp sea salt
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add duck and kaffir 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.