What You Need to Know
The Maillard reaction and thermal denaturation of proteins occur during cooking, resulting in the formation of new flavor compounds, browning, and tenderization of the duck. Emulsification of oil and water in curry sauce is stabilized by the addition of emulsifiers.
Steps
- 1.
Duck Colombo (Caribbean): Slow-cooked curry with Caribbean spices
- 2.
Bebek Betutu (Balinese): Spice-rubbed duck wrapped in banana leaves
- 3.
Duck Vindaloo (Goan): Fiery vinegar-marinated curry
The Science
Primary Reaction
Maillard Reaction