Duck Kremes

ingredients

1 whole (800 g) duck, cleaned, cut into 8 pieces

Cook 2 tablespoons vinegar

1 tablespoon of salt

1 L of water to boil

50 g (3 tbsp) corn starch

30 g (2 tbsp) rice flour

1 egg yolk

250 ml coconut milk from 1/2 grated coconut

Oil for frying

Seasonings, puree:

5 grains of red onion

3 cloves of garlic

3 eggs pecans, fried

2 cm turmeric, roasted

2 cm galangal

2 cm ginger

1 tsp pepper granules

1 tsp coriander grain, toasted

1 tsp salt

Complement:

vegetables

white rice

How to make:

Marinate duck meat cooked with vinegar and salt. Let stand for 30 minutes. Set aside.

Marinate the duck pieces with spices until blended, pour water and stir well. Cook until duck is tender and flavors mingle perfectly, lift. Set aside marinade.

Kremes: Mix corn starch, rice flour, egg yolk, milk, and remaining spices and stir well.

Prepare the duck meat was overcooked and cold, put it into batter Kremes. Stir until coated by the spice duck meat Kremes.

Fried duck pieces one at a time and fry until yellow. Lift. Set aside.

Goreng Kremes remaining dough to dry. Remove and drain.

Serve with a sprinkling of fried duck Kremes and complementary. 

Serves 6