Balinese duck - Bresc BV
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 -
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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Saucepan
- Skillet
- Wok
- Oven
- Roasting pan
- Roasting rack
- Colander
- Tongs
- Kitchen towel
- Plate
- Serving platter
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
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