Indonesian duck chilli

Recipe by: iussaudia
Saved as a favourite by 5 cook(s)


Ready in 1 hour
Entok is young Indonesian duck and the first time I made this recipe I used entok mince. You can also use duck or turkey…or even chicken mince. This meat makes this dish lighter and less fatty than using beef mince but it still has plenty of flavour.


Serves: 5
  • 2 tablespoons vegetable oil
  • 2 medium red onions, chopped and some sliced for garnish
  • 1 medium red capsicum, seeded and diced
  • 1 medium green capsicum, seeded and diced
  • 3 celery stalks, thinly sliced
  • 500g entok or duck mince
  • 4 cloves of garlic, minced
  • 1 teaspoon mild chilli powder
  • 7 green and red tomatoes, finely chopped
  • 1 tin (400g) pinto or red kidney beans, drained
  • 1 1/2 tsp. dried oregano
  • 280g corn, fresh, tinned or frozen

Preparation method

Prep: 15 minutes |Cook: 35 minutes | Extra time: 10 minutes
1. Heat a large pot over high heat and add the oil, spreading it so that it evenly coats the bottom of the pot.
2. When the oil is hot, add the onion, red capsicum, green capsicum, celery, and duck mince. Cook, stirring often, until the mince has lost its pinkness and is cooked through - about 2 minutes.
3. Add the garlic and cook 1 minute.
4. Add the chilli powder and cook, stirring continuously, for 1 minute.
5. Add the tomatoes, beans, oregano, and salt and stir well to combine.
6. Bring the chilli to a boil, and then reduce the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally.
7. Add the corn, stir to combine, and cook 10 minutes more. Serve.