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