Indonesian Fried Duck (Bebek Goreng)
Bebek Goreng Say it: BEH-bek goh-RENG
Bebek goreng is Indonesia’s crisp-skinned fried duck, sold at roadside warungs and served at home for family meals. The duck is first simmered in a fragrant paste of shallots, garlic, candlenut, coriander, turmeric, ginger, galangal and lemongrass until tender, then drained and deep-fried. That two-step method gives juicy meat and a shattering, golden exterior. It is usually eaten with steamed rice, a fiery sambal and fresh vegetables, and the rich, savory, gently spiced flavor makes it a favorite for celebrations and everyday lunches.
Indonesian Fried Duck (Bebek Goreng)
Bebek Goreng
Pronounced BEH-bek goh-RENG
- Serves
- 4
- Prep
- 30 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 40 min
- Level
- Medium
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the duck and spice paste
For frying
Method
Toast the coriander seeds in a dry pan over medium heat until fragrant and a shade darker, about 1 minute, then grind them fine. Pound or blend the shallots, garlic, candlenuts, toasted coriander, turmeric, ginger and galangal to a smooth paste, adding a little of the measured water if needed.
Rub the duck pieces all over with the salt and 1 tbsp oil, then coat evenly with the spice paste. Let stand for 30 minutes at room temperature, or cover and chill for up to 2 hours.
Put the duck in a heavy pot with the coconut milk, water, lemongrass, bay leaves, kaffir lime leaves and palm sugar. Bring to a gentle simmer, cover, and cook over low heat for 45 to 55 minutes, turning the pieces once or twice, until the meat is tender and a knife slips easily into the thigh.
Uncover and simmer for 8 to 10 minutes more, until the braising liquid has reduced slightly and coats the duck. Lift the duck out, drain well, and pat the skin thoroughly dry with paper towels; let it air-dry for 15 minutes.
Heat the frying oil in a wok or deep pan to 350°F (175°C). Fry the duck in batches, skin side down first, for 6 to 8 minutes per side, until deep golden brown and the skin is crisp and blistered.
Drain the fried duck on a rack or paper towels and serve hot with steamed rice, sambal and fresh vegetables.
Regional variants
Some cooks add tamarind for a sour edge or extra chili to the spice paste; in East Java it is commonly paired with sambal terasi and fresh lalapan.
Cook's notes
- Pat the braised duck very dry before frying; any moisture on the skin will make the oil spit and the skin less crisp.
- Keep the oil at a steady 350°F (175°C); if it drops too low the duck will absorb oil, and if it is too hot the skin will darken before the meat is heated through.
- A wok with a splatter guard is useful, and frying in two batches keeps the oil temperature stable.
Serve with
Steamed white rice, sambal terasi, and fresh cucumber, cabbage and basil (lalapan).
Make ahead and storage
Braise the duck up to 1 day ahead; cool, cover and chill, then drain and deep-fry just before serving.
