Duck in White Coconut Sauce ( Opor Bebek )

Roast a small duck in the oven at about 400 F (gas mark 6) until it is golden brown. This should take a little over an hour, depending on the size of the duck. Then it in half lengthwise. 

Meanwhile you will have been at work on the numerous other ingredients, listed below. The last of these, rhubarb, may be a surprise. In Indonesia we would use about 6 cerme or 3 belimbing wuluh, but a stick of rhubarb is a highly satisfactory alternative.

4 shallots

1 slice terasi

4 cloves garlic

4 kemiri (candlenuts)

salt

1/2 tsp chilli powder

1/2 tsp laos (galingale)

1/2 tsp powdered, or 1 blade fresh, lemon grass

1 tsp ground coriander

1 tsp ground ginger

2 tbs vegetable oil

2 cups santen, made from 1 fresh coconut or 350 g (12 oz) desiccated coconut

1 bay leaf

1 stick rhubarb about 10 cm (4") long

some melted butter

Opor-Bebek

Pound the shallots, terasi, garlic, kemiri and a pinch of salt into a paste, and add to it the chilli, laos, lemon grass, coriander, and ginger. Fry it in 2 tablespoonfuls of oil for 1 minute. Put in both halves of the duck, and cover them with santen. Add the bay leaf, and the rhubarb cut up small. Boil for 1 hour or until the pan is almost dry, taking care not to burn it. Taste, and add salt if necessary. Put the duck into an oven-proof dish, brush with melted butter, and put under a high grill until golden brown. Serve immediately.

The remaining sauce can be served separately, if you eat the Opor with boiled rice. Alternatively, top it up with half a cup of stock or water, and boil in it a few potatoes - preferably new ones - to eat with the duck. You can still serve the sauce as gravy.

To serve two