Chicken & Meat
Crispy Bebek (Indonesian Crispy Duck) with Turmeric Spice Blend, Savory and Crunchy to the Last Bite
Prep
30 min
Cook
75 min
Servings
5
Level
Medium
This crispy duck delivers a crunchy exterior with tender meat infused with the aroma of turmeric and coriander inside. The simmering process with well-absorbed spices before frying makes the savory flavor hit all the way to the bone. Perfect as a special weekend dish that will have the whole family fighting over the last piece.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole duck (cut into 8-10 pieces) duck meat
- 500 ml coconut water
- 5 leaves kaffir lime leaves
- 2 stalks, bruised lemongrass
- 3 inch piece, bruised galangal
- 3 leaves bay leaves
- 6 cloves garlic
- 8 cloves shallots
- 4 inch piece turmeric
- 3 inch piece ginger
- 1 tsp coriander seeds
- 3 candlenuts
- 2 tsp salt
- 1 tsp granulated sugar
- 1 tsp chicken bouillon powder
- 150 grams rice flour
- 50 grams tapioca flour
- 100 ml ice water
- 700 ml (for frying) cooking oil
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👩🍳 Instructions
- 1 Wash the duck pieces thoroughly, rub them with lime juice and salt to remove any gamey smell, then rinse again until clean.
- 2 Blend the garlic, shallots, turmeric, ginger, coriander, and candlenuts until you have a smooth spice paste.
- 3 Simmer the duck together with the coconut water, spice paste, kaffir lime leaves, lemongrass, galangal, bay leaves, salt, sugar, and bouillon powder over medium heat.
- 4 Simmer until the liquid reduces and the duck meat is tender with the spices fully absorbed, about 45-60 minutes. Check occasionally and turn the duck so it cooks evenly.
- 5 Remove the tender duck, drain, and let it cool briefly so the spices adhere even more to the meat.
- 6 Mix the rice flour and tapioca flour, add a little salt. Stir well, then pour in the ice water little by little until you form a slightly thick dipping batter.
- 7 Heat a generous amount of cooking oil over medium-high heat until it's really hot.
- 8 Dip each piece of simmered duck into the wet batter, making sure it's evenly coated.
- 9 Fry the duck in the hot oil until the skin is golden and crispy, about 8-10 minutes per batch. Don't flip it too often so the skin doesn't peel off.
- 10 Remove and drain on a wire rack or paper towels so excess oil drips off and the crispiness is preserved. Serve while warm.
💡 Tips
• The simmering process is the key step—make sure the duck is truly tender before frying so it doesn't turn out tough.
• Use coconut water when simmering because it naturally helps tenderize the duck meat and adds a savory flavor.
• The dipping batter should be made slightly thick so the resulting crust is thicker and stays crispy longer.
• Fry in oil that's really hot and in a generous amount (deep-fry style) so the duck cooks evenly and the skin doesn't turn soggy.
📊 Nutrition Facts / serving
410
Calories (kcal)
28 g
Protein
26 g
Fat
18 g
Carbs
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