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.
Ingredient quantities automatically adjust to your calorie target.
114g duck leg meat, chopped into serving pieces461 kcal
31g white rice (dry)113 kcal
99g water (for rice)0 kcal
18g shallot, sliced13 kcal
3g garlic, minced4 kcal
4g ginger, grated3 kcal
10g kecap manis (sweet soy sauce)7 kcal
5g soy sauce4 kcal
1g star anise2 kcal
94g water (for braise)0 kcal
4g vegetable oil35 kcal
4g fried shallots3 kcal
Cooking instructions
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.
shallotgarlicginger
Add shallot, garlic, and ginger; cook 2 minutes until fragrant.
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).
duck leg meat
Uncover and simmer 5-8 minutes to reduce the sauce until glossy and coating the duck.
shallotfried shallots
While reducing, quickly pan-toast the fried shallots 30 seconds in a dry pan if needed to refresh crunch.
duck leg meatshallotfried shallots
Serve duck over cooked rice with the thick sauce, topped with fried shallots.
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