Indonesian Cuisine
Bebek Goreng Lengkuas Kering (Crispy Fried Duck with Dried Galangal), Savory Crunchy with Bold Spice Aroma
Prep
30 min
Cook
75 min
Servings
5
Level
Medium
This fried duck is cooked with a topping of grated galangal that's fried until dry and crispy, giving it a distinctive, bold aroma that's simply irresistible. The duck meat is tender because it's simmered in spices first before frying, while the crispy dried galangal adds an addictive crunch. Perfect as a special weekend dish that's a step up from your everyday fried duck."
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole (cut into 8 pieces) duck
- 300 grams, coarsely grated galangal
- 500 ml (for boiling) coconut water
- 3 leaves bay leaves
- 5 leaves kaffir lime leaves
- 2 stalks, bruised lemongrass
- 6 cloves garlic
- 8 shallots
- 4 , toasted candlenuts
- 3 inch piece, lightly charred turmeric
- 1 tsp ground coriander
- 2 inch piece, bruised ginger
- 2 tsp salt
- 1 tsp granulated sugar
- 1 tsp (optional) powdered chicken bouillon
- 700 ml (for frying) cooking oil
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👩🍳 Instructions
- 1 Grind the garlic, shallots, candlenuts, turmeric, and ground coriander together until very smooth.
- 2 Coat the duck pieces with the ground spice paste, ginger, lemongrass, bay leaves, and kaffir lime leaves. Let sit for at least 30 minutes so the seasoning soaks in.
- 3 Transfer the duck along with the seasoning into a pot, and pour in the coconut water until it almost covers the meat. Add the salt, sugar, and powdered chicken bouillon.
- 4 Simmer over low heat for 45-60 minutes until the meat is tender and the liquid has reduced. Remove the duck and drain, setting aside the leftover simmering broth.
- 5 Heat oil in a frying pan, and fry the duck over medium heat until the skin is golden, dry, and crispy, about 8-10 minutes. Remove and drain.
- 6 In the same leftover oil used to fry the duck (you can strain it first), fry the grated galangal over medium-low heat, stirring continuously, until dry and golden brown, about 10-12 minutes. Remove and drain on paper towels.
- 7 Arrange the fried duck on a serving plate, and generously sprinkle the crispy dried fried galangal on top. Serve while warm.
💡 Tips
• Boil the duck with coconut water for more tender meat that's less gamey-smelling compared to using plain water.
• Don't grate the galangal too finely — you want it to keep a crunchy texture after frying, not turn mushy.
• Fry the galangal over low heat and keep stirring constantly so it cooks evenly and doesn't burn on the outside only.
• For a more convenient option, you can simmer the duck a day ahead and store it in the refrigerator, then fry it right before serving.
📊 Nutrition Facts / serving
420
Calories (kcal)
28 g
Protein
30 g
Fat
8 g
Carbs
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