Entree: Indonesia – Indonesian Muslim Festival Cuisine – Bebek Goreng (Crispy spiced fried duck commonly served at Indonesian Muslim festivals)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole duck, eviscerated and cleaned, approx. 4 lb (1.8 kg)
- 6 cups (1.4 L) water for simmering
- 1 cup (240 ml) coconut milk
- 6 shallots (approx. 3 1/8 oz (90 g))
- 4 cloves (approx. 0.42 oz (12 g)) garlic
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) turmeric powder or 1 inch (2.5 cm) fresh turmeric, grated
- 1 tbsp (15 g) galangal or ginger, grated
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves (optional)
- 1 tsp (5 g) salt
- 1 tsp (4 g) white pepper
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 tbsp (30 ml) tamarind water (tamarind pulp dissolved in warm water and strained)
- 6 cups (1.4 L) neutral oil for deep-frying (such as peanut or vegetable oil)
- Lime wedges and sambal (chili paste) for serving

Show original ingredient measurements

- 1 whole duck, eviscerated and cleaned, approx. 4 lb (1.8 kg)
- 6 cups (1.4 L) water for simmering
- 1 cup (240 ml) coconut milk
- 6 shallots (approx. 90 g)
- 4 cloves (approx. 12 g) garlic
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) turmeric powder or 1 inch (2.5 cm) fresh turmeric, grated
- 1 tbsp (15 g) galangal or ginger, grated
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves (optional)
- 1 tsp (5 g) salt
- 1 tsp (4 g) white pepper
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 tbsp (30 ml) tamarind water (tamarind pulp dissolved in warm water and strained)
- 6 cups (1.4 L) neutral oil for deep-frying (such as peanut or vegetable oil)
- Lime wedges and sambal (chili paste) for serving

Instructions

1. Make spice paste and simmer: In a blender or mortar and pestle, grind shallots, garlic, ground coriander, turmeric (or fresh turmeric), and galangal into a smooth paste, adding a splash of water if needed. Rub the paste all over and inside the duck. In a large pot combine the duck, spice paste, lemongrass, kaffir lime leaves, coconut milk, water, salt, white pepper, palm sugar, and tamarind water. Bring to a gentle simmer and cook, partially covered, 45–60 minutes until the duck is tender and the flavors have penetrated.
2. Dry and fry to crisp: Remove the duck from the broth and let drain and cool slightly; pat the skin dry with paper towels. Heat oil in a deep pan to 350°F (175°C). Deep-fry the whole duck or cut into serving pieces until the skin is deeply golden and crisp, about 8–12 minutes depending on piece size. Drain on a rack or paper towels, squeeze lime over the pieces, and serve hot with steamed rice and sambal.