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Bebek Goreng – Fried Duck with Spice Paste
Bebek Goreng is duck that you braise in pieces for over an hour in a yellow paste of turmeric, galangal and kemiri, then fry until crisp. The long braise makes the tough duck meat tender and renders fat from the skin. Pat the pieces dry before frying, and the oil spatters less. For Nasi Bebek Madura, you reduce the braising liquid to a dark spice paste.
Bebek Goreng – Fried Duck with Spice Paste
Laura Chen
4
30 minutes
120 minutes
750
Indonesian
Main course
Bebek Goreng is duck that you braise in pieces for over an hour in a yellow paste of turmeric, galangal and kemiri, then fry until crisp. The long braise makes the tougher duck meat tender and renders fat from the skin. For Nasi Bebek Madura, you use a dark, hotter paste and serve rice alongside.
Ingredients
- 1 duck (about 2 kg), cut into 8 pieces
For the spice paste:
- 8 shallots
- 6 garlic cloves
- 4 kemiri (candlenuts, oily nuts from an Asian grocery store)
- 4 cm fresh turmeric (or 1.5 tsp ground)
- 3 cm ginger
- 1 tbsp coriander seeds
- 2 tsp salt
- 2 tbsp vegetable oil
For braising:
- 4 cm galangal (Thai ginger), sliced
- 3 stalks lemongrass, bruised
- 4 salam leaves (Indonesian bay leaves)
- 4 makrut lime leaves
- 1 tsp palm sugar (or brown sugar)
- 1 l water
For frying and serving:
- 1.5 l oil for deep-frying
- 1 cucumber, sliced
- 1 lime, in wedges
- Sambal, to taste
Instructions
- Cut the duck into legs, wings, halved breasts and back pieces. Trim off loose skin and flaps of fat and pat the pieces dry.
- Toast the coriander seeds in a dry pan for 1 minute. Blend them with the shallots, garlic, kemiri, turmeric, ginger and salt into a fine paste.
- Fry the paste in 2 tbsp oil in a large pot for 5 minutes, until fragrant and it no longer smells of raw onion.
- Add the duck, galangal, lemongrass, salam leaves, lime leaves, palm sugar and water and bring to a boil.
- Braise the duck, partly covered, over low heat for 1 hour 15 minutes, until a knife slides into the leg without resistance. Take off the lid for the last 15 minutes so the liquid almost cooks off.
- Put the pieces on a rack and let them steam off for 20 minutes. Skim the rendered duck fat from the leftover paste.
- Heat the oil in a wok to 180 °C (355 °F). Fry the duck in 2 or 3 batches for 5 to 6 minutes each, until the skin is dark golden and crisp.
- Fry the leftover paste for 1 minute into golden-brown crumbs and drain everything on paper towels. Serve the duck with rice, cucumber, lime, the crumbs and sambal.
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