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indonesian

Javanese Braised Duck with Star Anise and Fried Shallots

This braised dish pairs duck leg meat, chopped into serving pieces with shallot, sliced, star anise and fried shallots. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

17 g Protein
32 g Carbohydrates
49 g Fat
1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 114g duck leg meat, chopped into serving pieces 461 kcal
  • 31g white rice (dry) 113 kcal
  • 99g water (for rice) 0 kcal
  • 18g shallot, sliced 13 kcal
  • 3g garlic, minced 4 kcal
  • 4g ginger, grated 3 kcal
  • 10g kecap manis (sweet soy sauce) 7 kcal
  • 5g soy sauce 4 kcal
  • 1g star anise 2 kcal
  • 94g water (for braise) 0 kcal
  • 4g vegetable oil 35 kcal
  • 4g fried shallots 3 kcal

Cooking instructions

  1. duck leg meatvegetable oil
    Pat the duck dry and lightly salt. Heat oil in a saucepan over medium-high heat and brown duck pieces 3-4 minutes per side.
  2. shallotgarlicginger
    Add shallot, garlic, and ginger; cook 2 minutes until fragrant.
  3. kecap manis (sweet soy sauce)soy saucestar anisewater (for braise)
    Add kecap manis, soy sauce, star anise, and water. Bring to a simmer, then cover and braise on low until tender, about 30 minutes (add a splash more water if needed).
  4. duck leg meat
    Uncover and simmer 5-8 minutes to reduce the sauce until glossy and coating the duck.
  5. shallotfried shallots
    While reducing, quickly pan-toast the fried shallots 30 seconds in a dry pan if needed to refresh crunch.
  6. duck leg meatshallotfried shallots
    Serve duck over cooked rice with the thick sauce, topped with fried shallots.

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