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Slow cooker duck kalio

Slow Cooker Duck Kalio

Kalio is halfway between a soup and a curry, and is served with rice in Indonesia. We also like to serve it with vegetables (such as spinach or steamed cauliflower) that can really soak up the fragrant sauce.


  • 3 lbs whole duck legs
  • 1 cup shallots
  • 4 cloves garlic
  • 1 inch fresh ginger
  • 1 stalk lemongrass or lemon zest
  • 1 tbsp Mauritian Masalé, ground
  • ½ tsp long pepper, ground
  • ½ tsp turmeric, ground
  • Dash of nutmeg
  • Chile to taste
  • 3-6 cups coconut milk
  • Salt to taste


  1. 1

    Wash duck in running water. Remove excess fat. Divide legs and thighs.

  2. 2

    Chop shallots, garlic and ginger medium-fine. Place in a crock pot.

  3. 3

    Add the duck, lemongrass, Masalé, long pepper, turmeric, nutmeg and chile to the slow cooker.

  4. 4

    Pour in enough coconut milk to cover ingredients ¾ of the way up. Salt to taste.

  5. 5

    Cook on high until meat is tender, around 6 hours, depending on the quality of the meat.