Clean the duck and pat dry with paper
towels. Cut into 8 pieces and rub with asam gelugur water and salt. Set
aside for 15 minutes. Then mix well with ground spices. Heat a wok with
oil and saute the shallots and garlic until golden brown. Add the spiced
duck, lemon grass, cardamoms, star anise, and cook until the juices from
the duck have evaporated. Pour in the coconut milk and add the
curry leaves. Continue to cook until the duck is tender and the gravy
has thickened. Serve hot with steamed white rice.