Bloody Sweet Bar & Restaurant at Legian Paradiso has a favorite menu for local and foreign tourists. Its name is Chinese Roasted Duck. The menu is served warm and suitable for lunch or dinner with couple or family. The portion can also be ordered as an option. The Sous Chef Sakrih said the Chinese Roasted Duck was served in three different portions namely the Half Duck, Whole Duck and Quarter Duck. “The content is the same but the only difference lies in the size of the meat. Later, this menu will also be served with three kinds of special sauce namely the Parley sauce with sweet spicy flavor, Plum sauce with sweet flavor and chili sauce with a spicy flavor denoting the standard or pursuant to guest request,” he explained.
Other than the presence of special sauce, this menu was also served with Hainan rice. This rice had a different flavor and aroma. It was processed and blended with butter cream, pandan leaves, lemongrass and other condiments in order not to be sticky. Hainan rice, said Sakrih, was suitable to accompany the main course, the Chinese Roasted Duck. In addition to sauces with different flavors, his party also presented steamed rice with a fluffier and softer texture. “We have confidence this will satisfy the travelers here,” he said.
How to prepare it? This friendly Sous Chef said it was made from a special blend of Chinese seasoning. The duck processing was quite long. First of all, the duck was cleansed and the intestines were removed. Afterwards, the cooked spice was inserted into the abdomen of the duck. Having inserted the spices, he added, the abdomen of the duck was stitched with a special tool. Next, the meat was doused with hot water and vinegar. For best results, the meat was hung and dried for 24 hours so it turned tender.
The following stage, he said, it was grilled for an hour. The grill named Apollo was also specially brought in from China. The cooked duck meat was doused again with hot oil. “If any guest orders it, this duck will be reheated so it remains tasty and tender,” explained this chef from Jogja. (BTN/Ocha)