Where it comes from
Itik Lado Hijau ('duck in green chili') is a signature dish of Bukittinggi (West Sumatra highlands) — one of the few Padang dishes that exclusively uses green rather than red chilies. The duck is first cooked (boiled or pre-roasted) to render fat and tenderize, then tossed with a generous amount of sambal lado mudo to coat. The dish is intensely spicy — Bukittinggi cooks use 30+ green chilies for 4 portions. The combination of fatty duck meat + sharp green chili is what makes the dish distinctive; ducks have richer fat than chicken, which carries the chili oils beautifully.
On the plate
Itik Lado Hijau is intensely spicy and unforgettable: tender braised duck coated in a vibrant green sambal, kaffir lime leaves visible, the duck fat catching the chili oils. The first bite — fatty duck + green chili heat + lime + shallot — is a Bukittinggi classic. The heat builds slowly but reaches a serious level by the third bite. White rice cools the heat between bites. Pair with cold beer; the carbonation and bitterness help with the chili intensity. After this dish, you understand why Padang cuisine has UNESCO heritage status.
How it works
Duck's high fat content (~30%) is key — it absorbs the chili-pepper oils and carries them throughout the meat. Lean meats like chicken don't carry the chili intensity the same way. The two-stage cook (braise then sambal-toss) is structural: braising tenderizes the duck while removing some fat (which would be too rich if all retained), and the sambal-toss applies the flavor at the end.
Variations
Bukittinggi canonical with green chili + duck; Pekanbaru variant uses red chili (becomes Itik Lado Merah); modern restaurants offer chicken substitute (Ayam Lado Hijau) for less-fatty version; the dish is exclusively West Sumatran — outside Padang restaurants rarely make it.
On the Palate
Ingredients
Serves 4
How it's made
7 steps · Show ↓50 min active · 55 min waiting
How it's made
7 steps · Show ↓- 155 min
Cut 1 whole duck (or 800g duck pieces) into 8 portions. In a heavy pot, place duck + 1.5L water + 1 tsp salt + 2 bay leaves + 1 tsp turmeric powder + 5cm sliced ginger. Bring to a boil; reduce heat; simmer 50 min until tender.
- 28 min
Drain duck (reserve broth for another use); cool slightly. Pat dry. Optional: pan-sear in 2 tbsp oil 3 min per side to crisp the skin.
- 312 min
Meanwhile prepare sambal lado mudo: in a wok, heat 6 tbsp neutral oil. Sauté 20 green bird's eye chilies + 6 large green chilies + 6 shallots + 4 garlic cloves + 5cm galangal (sliced) + 4 kaffir lime leaves over medium heat 10 min until softened.
- 46 min
Transfer to a stone mortar (or pulse food processor). Add 2 tsp salt + 1 tsp palm sugar + 1 tbsp lime juice. Pound to a coarse paste.
- 59 min
In the same wok (with the oil), return the sambal. Add the cooked duck pieces; stir to coat thoroughly. Cook 5-8 min over medium heat to integrate flavors and let the duck absorb the sambal.
- 62 min
Adjust salt. Stir in 2 tbsp chopped fresh cilantro (or Vietnamese coriander, kemangi).
- 75 min
Plate: heap duck pieces on a plate with sambal-coated everything visible. Serve with white rice, lalapan (raw vegetables), and crackers. Pair with cold beer or es teh.
