Crispy Duck

AT THE GAR­DEN GRILLE, HIL­TON GAR­DEN INN BALI NGU­RAH RAI AIR­PORT

Exquisite Taste - - It's All About Meat: Duck - (www.balin­gu­rahra­iair­port.hgi.com)

Other than the suck­ling pig, you sim­ply can’t dis­cuss Ba­li­nese cui­sine with­out men­tion­ing the much loved crispy duck, and The Gar­den Grille restau­rant at Hil­ton Gar­den Inn Bali Ngu­rah Rai Air­port has an ex­cep­tional crispy duck dish. With lo­cally sourced duck from Ta­banan, Ex­ec­u­tive Chef Suhaimi Atas goes through a metic­u­lous prepa­ra­tion process to en­sure rich­ness of flavour. Start­ing with soak­ing the duck in salted wa­ter for one day to wash away the gamy scent usu­ally found in duck, the next day the duck is braised with Bali’s tra­di­tional spice con­coc­tion known as bumbu Jimbaran, or bumbu genep, which com­prises about 14 spices in­clud­ing can­dlenut, bird’s-eye chill­ies, salam leaves, co­rian­der seeds, cloves, gin­ger, turmeric seeds and leaves, galan­gal, shrimp paste and more, for about four hours at a high tem­per­a­ture to make sure the spices seep in to the duck meat, be­fore fry­ing it to crispi­ness. The dish is served with sam­bal hi­jau dress­ing, and a side dish se­lec­tion of rice baked in ba­nana leaves, sautéed spinach, shrimp paste and pick­led ji­cama.

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