Is it just me or are the weeks just rushing past? Of course we do not want to complain. It is Friday at Damai and another weekend is ahead of all of us. This week recipe is a dish called Bebe Menyanyat which is a duck curry, but can also be made with chicken.

Ducks waddling along the banks of the rice fields or following the flag held by their owner (or his children) are a common sight in Bali. On festive occasions, duck is great favorite. Spiced stuffed duck baked in banana leaf is one popular recipe; this curry-like dish is another. Chicken could be used as a substitute for duck if preferred.

INGREDIENTS:

1 whole duck, weighing about 2 kg
8 cups coconut milk
2 lemon grass, bruised
2 salam leaves
1 tbsp salt
1 tsp black peppercorns, crushed
fried shallots
SPICE PASTE:

12 shallots, peeled and sliced
6 cloves garlic, peeled and sliced
4 red chilies
2.5 cm galangal (laos), peeled and sliced
2.5 cm kencur, peeled and sliced
5 cm fresh turmeric, peeled and sliced
2 tsp coriander, crushed
3 candlenuts
1 tsp dried shrimp paste
¼ tsp black peppercorns, crushed
pinch of freshly grated nutmeg
2 cloves
3 tbsp oil

Cut the duck into 12 pieces and pat dry.

Prepare the spice paste by grinding or blending all ingredients except oil.

Heat the oil and sauté the spice paste for 2 minutes.

Add the duck, increase heat and sauté for 3 minutes, stirring frequently.

Add the coconut milk and all ingredients except fried shallots and simmer, uncovered, until the duck is tender and the sauce has thickened.

Garnish with fried shallots and serve with white rice.