Rendang Duck Legs (Itik Rendang)
Duck legs slow braised in coconut and rendang paste until the skin is rich and the meat falls from the bone.
Made with Rendang paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelMedium
- Costabout £2.50 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Pat the duck legs dry and rub the skin with the salt.
- 2
Place the legs skin side down in a cold, large ovenproof casserole. Heat gently, then fry over a medium heat for 8 to 10 minutes until the skin is golden and a lot of fat has rendered out. Turn and brown the other side for 2 minutes. Lift out the duck and pour off all but 1 tbsp of fat.
10 min - 3
Fry your ready made rendang paste (see the base recipe) in the same pan for 2 minutes, stirring.
- 4
Add the coconut milk, water, lime leaves, lemongrass and tamarind and bring to a simmer. Nestle the duck legs in, skin side up.
- 5
Cover and braise in the oven for 1 hour 30 minutes, then remove the lid and cook for 30 minutes more until the duck is very tender and the sauce is thick.
120 min - 6
Cook the rice following the packet. Skim any fat from the sauce, taste and season. Serve the duck with rice, the sauce spooned over and steamed greens.
Tips
- Start the duck legs in a cold pan. This renders the fat slowly and gives crisp, golden skin instead of burnt skin and raw fat underneath.
- Keep the rendered duck fat in a jar. It makes superb roast potatoes later in the week.
- Spoon off the layer of orange fat floating on the sauce before serving, or chill the sauce and lift it off.
Storing and freezing
Keeps 3 days in the fridge in a covered container once cooled within 2 hours. Freeze for up to 2 months. Reheat in the oven or a pan until steaming hot all the way through.
Questions
Can I use chicken thighs instead of duck?
Yes. Use 8 bone-in chicken thighs, brown them, and braise for 45 minutes covered and 20 minutes uncovered. The sauce will be lighter and less fatty.
Can I make duck rendang ahead?
Yes, and it improves overnight. Cool it quickly, chill, and lift off the set fat before reheating gently in the oven until steaming hot all the way through.
Is duck rendang authentic?
Beef is the classic, but rendang is a cooking method as well as a dish. Duck rendang (rendang itik) is eaten in parts of Sumatra, and the rich meat suits the sauce well.
More made with rendang paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.