Indonesian Cuisine
Smoked Duck with Basil and Spices (Bebek Asap Rempah Kemangi) — Fragrant, Rich Layers of Flavor to Tempt You
Prep
30 min
Cook
75 min
Servings
5
Level
Medium
This homestyle smoked duck brings out the aroma of cinnamon and basil leaves that seeps deep into the meat's fibers, with a tender texture and a hint of smokiness that's downright addictive. The simple smoking process using an ordinary pan means you can try this recipe without any special equipment. It's perfect as a special weekend dish that will fill your home with a mouthwatering aroma.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole (cut into 8 pieces) Duck
- 2 Lime
- 2 tsp Salt
- 6 cloves Garlic
- 8 cloves Shallots
- 4 , toasted Candlenuts
- 1 tbsp, toasted Coriander seeds
- 3 inch piece, charred Turmeric
- 3 inch piece, crushed Ginger
- 3 inch piece, crushed Galangal
- 2 stalks, crushed Lemongrass
- 5 leaves Kaffir lime leaves
- 2 bunches Basil leaves
- 500 ml Coconut water
- 1 tbsp, shaved Palm sugar
- 3 tbsp Oil for sautéing
- 100 grams Rice for smoking
- 3 leaves Pandan leaves for smoking
- 2 tbsp Granulated sugar for smoking
- 1 tbsp Dried tea leaves for smoking
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👩🍳 Instructions
- 1 Rub the duck pieces with lime juice and salt, let sit for 20 minutes, then rinse thoroughly. This removes the duck's characteristic gamey smell.
- 2 Grind the garlic, shallots, candlenuts, coriander seeds, and charred turmeric until smooth.
- 3 Sauté the ground spice paste together with the ginger, galangal, lemongrass, and kaffir lime leaves until fragrant and cooked through.
- 4 Add the duck pieces and stir well so the seasoning coats the entire surface of the meat evenly.
- 5 Pour in the coconut water and palm sugar, then cook over low heat, stirring occasionally, until the meat is tender and the seasoning has absorbed, about 45-60 minutes. Add the basil leaves in the last 5 minutes, cook until wilted, then remove from heat.
- 6 Prepare an old pan or a spare baking tray, and line it with aluminum foil. Mix together the rice, torn pandan leaves, granulated sugar, and dried tea leaves as the smoking mixture.
- 7 Place a wire rack over the smoking mixture, then arrange the cooked duck on top. Cover the pan tightly with a lid or foil, and heat over medium heat for 10-15 minutes until smoke billows and the duck turns a fragrant golden brown.
- 8 Remove the smoked duck; it can be served warm right away or briefly fried for a slightly crispy skin texture.
💡 Tips
• Use a young duck so the meat becomes tender more quickly and isn't tough.
• The smoking process is best done in a well-ventilated room or outdoors, as the smoke can be quite thick.
• Don't open the pan's lid too often while smoking, so the smoke doesn't escape and the aroma turns out at its best.
• The leftover seasoned broth can be strained and used as a complementary sauce when serving the duck.
📊 Nutrition Facts / serving
410
Calories (kcal)
32 g
Protein
27 g
Fat
9 g
Carbs
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