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