Indonesian Cuisine
Bebek Woku Belimbing Tomat (Spiced Duck with Starfruit and Tomato), Fresh Tangy Broth That'll Have You Going Back for More
Prep
25 min
Cook
60 min
Servings
5
Level
Medium
A distinctive duck dish with a fresh, tangy broth made from a blend of belimbing wuluh (sour starfruit) and tomatoes that soaks all the way into the meat's fibers. The aroma of basil leaves and lemongrass keeps this dish tasting fresh despite being rich in spices. Perfect for a family lunch when you're craving a different kind of sour-spicy sensation from the usual duck dishes.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole duck duck meat, cut into 8-10 pieces
- 2 limes
- 8 belimbing wuluh (sour starfruit), thinly sliced
- 3 red tomatoes, diced
- 2 stalks lemongrass, bruised
- 2 handfuls Thai basil leaves
- 4 leaves kaffir lime leaves
- 10 red bird's eye chilies, sliced diagonally
- 5 large red chilies, sliced diagonally
- 8 shallots, sliced
- 5 cloves garlic, sliced
- 3 inch piece ginger, bruised
- 3 inch piece turmeric, lightly charred then bruised
- 1 tsp granulated sugar
- 2 tsp salt
- 1 tsp powdered broth seasoning (optional)
- 5 tbsp cooking oil, for sautéing
- 500 ml water
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👩🍳 Instructions
- 1 Wash the duck pieces thoroughly, rub with lime juice and a little salt, gently massage, and let sit for 20 minutes to reduce the duck's characteristic gamey smell.
- 2 Boil the duck in boiling water with a bit of ginger for 25-30 minutes until slightly tender, then remove and drain. Set the cooking liquid aside.
- 3 Heat the cooking oil, then sauté the shallots, garlic, ginger, and turmeric until fragrant and softened.
- 4 Add the lemongrass, kaffir lime leaves, bird's eye chilies, and large red chilies. Sauté again until the chilies soften slightly and the oil turns reddish.
- 5 Add the boiled duck pieces, stirring to coat evenly with the seasoning until the entire surface of the meat is covered.
- 6 Pour in enough of the reserved duck cooking liquid (about 500 ml), and cook over medium heat, stirring occasionally.
- 7 Add the tomatoes and belimbing wuluh, and cook until the duck is completely tender and the broth reduces slightly, about 20-25 minutes.
- 8 Season with sugar, salt, and powdered broth seasoning, then adjust the taste until it's balanced between sour, spicy, and savory.
- 9 Finally, add the basil leaves, stir briefly until wilted, then immediately turn off the heat so the basil's aroma stays fresh.
- 10 Serve warm with steamed white rice.
💡 Tips
• Boil the duck with a little ginger and bay leaves before cooking to remove its gamey smell and speed up the tenderizing process.
• Choose belimbing wuluh that's still fresh and firm so its sour flavor is sharper and more natural.
• Don't cook the basil too long so it stays fresh green in color and doesn't lose its aroma.
• If you prefer a thicker broth, mash some of the tomatoes before adding them to the dish.
📊 Nutrition Facts / serving
320
Calories (kcal)
24 g
Protein
20 g
Fat
8 g
Carbs
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