Ingredients:1 medium-sized duck1/4 grated coconut1 stalk lemongrass (bruised)5 kaffir lime leaves (crushed)3 bay leaves1 tbsp saltCooking oilGround Spices:6 shallots4 cloves of garlic2 cm ginger1/2 tsp coriander1/2 tsp pepperCumin to taste

Preparation of Duck: Cut the duck into several pieces. Clean the duck thoroughly, then drain. Making the Spice Paste: Blend or grind all the ingredients for the spice paste. Spread the spice paste evenly on the cleaned duck. Also, mix in grated coconut and other ingredients.

Boiled Duck: Prepare a pressure cooker, then put in the duck that has been coated with spices. Add lemongrass, bay leaves, and lime leaves. Boil the duck until tender, then lift and drain the grated coconut. Fry the Duck: Heat a large amount of cooking oil. Fry the boiled duck until brown, cooked, and dry. Lift and drain.

Making Serundeng Seasoning: Toast grated coconut until golden brown and dry. Stir well to prevent burning. Serving: Serve the duck that has been coated with seasoning and fried on a serving plate. Sprinkle with previously made coconut serundeng. Madura Duck with Serundeng Seasoning is ready to be enjoyed with warm rice, spicy sambal, and fresh vegetables.

Soak the duck in lime juice and vinegar before processing. Make sure to fry the duck with plenty of oil so that it cooks evenly. Serundeng seasoning should be roasted over low heat to avoid burning and remain crispy. Source: Diadona.