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.
Ingredients
- 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
Method
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1
Wash duck in running water. Remove excess fat. Divide legs and thighs.
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2
Chop shallots, garlic and ginger medium-fine. Place in a crock pot.
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3
Add the duck, lemongrass, Masalé, long pepper, turmeric, nutmeg and chile to the slow cooker.
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4
Pour in enough coconut milk to cover ingredients ¾ of the way up. Salt to taste.
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5
Cook on high until meat is tender, around 6 hours, depending on the quality of the meat.