Itiak Lado Mudo: Minang-Style Green Chilies Ducks Recipe

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Itiak Lado Mudo is similar to Lidah Cabai Hijau or Lidah Cabe Hijau or Lidah Lado Mudo. Have you seen the recipe of Lidah Lado Mudo previously on my blog previously? Itiak is the translation for Duck in Minangkabau dialect. The dish is originated from Minangkabau or Minang is an ethnic group that is located in West Sumatra province of Indonesia.

A little bit different with Lidah Lado Mudo, Itiak Lado Mudo has to be cooked with some more bumbu (ingredients) due to the distinct flavour duck.

I again quickened the process by using Instant Pot. Instant Pot and Philips Air Fryer are two kitchen small appliances that I used more beside my food processor. Both have been companying me in the kitchen since almost 6 years ago.

Calamansi is not very common to be used in Minangkabau dish but I use lots more calamansi since it’s easy to find and I always have a bottle of calamansi extract juice which I found it’s better to encounter strong smell foods compare to regular lime or lemon.

Calamansi is common to be used in Melayu ethnic groups in North Sumatra and Kalimantan as well as Manado ethnic group.

Itiak Lado Mudo
Minang-Style Green Chilies Duck Recipe

2 duck legs (about 454 grams or 1 lbs)
some drops of calamansi extract juice
250 mL (1 cup) coconut water

Spices to be ground:
30 grams (1.1 oz) peeled small size shallots
14 grams (0.5 oz) peeled cloves garlic
225 grams (8 oz) green chilies (it can be mixed between long green cayenne peppers and Thai green chilli peppers or other green chilies that you have)
14 grams (0.5 oz) ginger
18 grams (0.6 oz) galangal
½ teaspoon turmeric powder
250 mL (1 cup) coconut water
2 candlenuts
½ teaspoon white peppercorn  
seasalt to taste  
Spices for stir frying:
3 peeled small size shallots, thinly sliced
1 cloves garlic, thinly sliced
3 kaffir lime leaves, torn
1 lemongrass, bruised
1 turmeric leaf
1 asam kandis (dried garcinia/ wild mangosteen)


  1. Drizzle duck legs with calamansi juice and let it sit for another 30 minutes in the fridge.
  2. Rinse duck legs with cold water. Transfer duck legs into an instant pot bowl and coat with ground spices. Let it sit for another 30 minutes in the fridge.
  3. Add coconut water into an instant pot bowl. Cook for 10 minutes on pressure mode. Once it’s done, set a side in a bowl.
  4. Using the same instant pot bowl, set into saute mode, add oil and stir fry lemongrass and kaffir lime leaves for couple seconds. Add shallots, garlic and turmeric leaf. Continue stir frying until fragrant.
  5. Transfer the duck legs and spices to Instant Pot bowl. Add asam kandis and a bit water if you need to. Close the lid and continue cooking with pressure mode for another 10-15 minutes to tenderize the duck.
  6. Serve with boiled cassava leaves and rice.
Different recipes with Green Chilies?
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About the Author

An Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.