Ingredients

• 45g (1/2 cup) desiccated coconut
• 6 duck marylands
• 1 lemongrass stalk, bruised, cut into 5cm pieces
• 6 green cardamom pods, bruised
• 3 whole star anise
• 500ml (2 cups) coconut milk
• 1 1/2 tbs finely grated palm sugar
• 1 tablespoon fish sauce
• 6 kaffir lime leaves
• Baby herbs, to serve (optional)
• Long fresh red chilli, thinly sliced, to serve (optional)

Rendang paste

• 10 dried long red chillies
• 3 French shallots, chopped
• 7 garlic cloves, chopped
• 2 lemongrass stalks, pale section only, bruised, finely chopped
• 5cm-piece galangal, peeled, chopped
• 5cm-piece ginger, peeled, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sea salt

Method

• Step 1 For the rendang paste, soak the dried chillies in boiling water for 5 minutes to soften. Use a small sharp knife to halve chillies and discard seeds. Chop.
• Step 2 Place chilli and remaining rendang paste ingredients in a food processor and blend until smooth, adding 1-2 tbs of water if the paste is too thick. Set aside.
• Step 3 Place desiccated coconut in a dry frying pan over medium-high heat. Cook, stirring, for 3-4 minutes or until dark golden brown. Transfer to a bowl. Set aside.
• Step 4 Place a large heavy-based saucepan over high heat. Cook duck, in batches, for 2-3 minutes each side or until skin is golden and the fat starts to render (releases from duck and melts). Transfer duck to a plate and set aside. Reduce heat to medium.
• Step 5 Now you should have 2 tbs of duck fat in the pan. If not, add a little vegetable oil. Add lemongrass, cardamom and star anise. Cook, stirring, for 1 minute or until aromatic. Add rendang paste. Cook for 2 minutes. Stir in coconut, coconut milk, sugar and fish sauce.
• Step 6 Add duck and kaffir leaves. Reduce heat to medium-low. Cover. Simmer, stirring occasionally, for 1 hour. Remove lid. Simmer, stirring occasionally, for a further 1 1/4-1 1/2 hours, or until sauce separates. Remove fat and oil from surface. Top with herbs and chilli, if using.