Green Duck Curry
(Gulai Hijau Itik)

• 2 tablespoons freshly squeezed lime juice
• 1 fresh duck (about 2 kg/41/2 Ibs), cut into 12 to 14 pieces
• 2 tablespoons oil
• 1 liter (4 cups) water
• 5 kaffir lime leaves
• 1 or 2 turmeric leaves
• 2 stalks lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised
• Spice Paste
• 2 teaspoons black peppercorns
• 8 candlenuts, crushed and dry-roasted
• 10 to 15 green chilies, sliced
• 4 shallots
• 5 cm (2 in) galangal root, peeled and sliced
• 2 ½ cm (1 in) ginger, peeled and sliced
• 2 ½ cm (1 in) turmeric, peeled and sliced
• 1 teaspoon salt
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