To begin, blend shallots, garlic, candlenuts, turmeric, ginger, galangal, lemongrass, coriander seeds, and nutmeg into a smooth paste. Add a splash of water if needed to ease blending. Proceed to marinate the duck.

Rub the duck pieces thoroughly with salt, white pepper, and tamarind pulp. Follow by coating them evenly with the prepared spice paste. Massage the marinade well into all crevices. Transition to simmering.

Place the marinated duck pieces into a large pot. Add kaffir lime leaves and enough water to just cover the duck. Bring to a gentle boil over medium heat, then reduce to low and simmer for 60–90 minutes until the meat is tender. Move to draining.

Carefully lift the cooked duck pieces and place them on a wire rack or tray lined with kitchen paper. Allow them to cool and dry for at least 30 minutes before frying. This step ensures crisp skin later. Prepare your frying oil next.

In a deep frying pan or wok, heat enough coconut oil to submerge the duck pieces. Heat over medium to high until it reaches around 180°C. Proceed to frying the duck.

Gently lower each duck piece into the hot oil. Fry for 3–5 minutes or until the skin is golden brown and crisp. Avoid overcrowding the pan to maintain oil temperature. Move to draining excess oil.

Remove the fried duck and place on a wire rack to drain excess oil. Rest for a few minutes to allow the crust to set firmly. Transition to preparing for serving.

While the duck rests, prepare fresh sambal and steamed rice. Slice some fried shallots for sprinkling over the duck before serving. Move to plating.

Arrange the fried duck on a platter with steamed rice and sambal on the side. Garnish with fried shallots. Presentation tip: Serve with fresh cucumber slices or herbs for a refreshing contrast to the rich duck.