Heat 2 tablespoons of cooking oil, sauté the ground spices until fragrant and cooked.
Put the duck that has been cut and clean, then stir briefly, cook until the duck is tender.

Add water (coconut water), salam leaves (bay leaves), and galangal. Then cook on low heat until the spices soak and the duck becomes tender (longer, better because the duck will ripen perfectly). Then lift and set aside.

Heat cooking oil, then fry the duck until golden brown, remove and drain.
Ready to be served with rice, sambal, frencfries or fresh vegetables according to taste.

Note : For the Indonesian Salad, you can scroll to my recipe of Urap Sayuran (INDONESIAN fresh salad)