Indonesian Cuisine
Semur Bebek Rempah Kluwek (Indonesian Spiced Duck Stew with Kluwek), Rich Black Gravy Soaked to Perfection
Prep
30 min
Cook
100 min
Servings
5
Level
Medium
This duck semur (Indonesian braised stew) with a touch of kluwek (black nut) has a thick, rich, and savory black gravy, similar to rawon but even more packed with spices. The duck is slow-cooked until tender, letting the seasoning soak deep into every fiber of the meat. Perfect as a special weekend dish that'll have the whole family fighting over extra helpings of rice.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole, cut into 8-10 pieces duck
- 5 pieces, flesh scooped out kluwek (black nut)
- 8 cloves shallots
- 5 cloves garlic
- 4 , toasted candlenuts
- 1 tsp coriander seeds
- 3 inch piece, crushed ginger
- 3 inch piece, crushed galangal
- 2 stalks, crushed lemongrass
- 4 leaves kaffir lime leaves
- 3 leaves bay leaves
- 5 tbsp sweet soy sauce (kecap manis)
- 2 tbsp, shaved palm sugar
- 1.5 tsp salt
- 1 tsp ground pepper
- 2 tbsp tamarind water
- 1000 ml water
- 5 tbsp, for sautéing cooking oil
- 2 whole, for initial marinating lime
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👩🍳 Instructions
- 1 Rub the duck pieces with lime juice and a little salt, let sit for 20 minutes, then rinse clean. This step is important to get rid of the duck's characteristic gamey smell.
- 2 Boil the duck in enough water for 30 minutes to tenderize the meat and remove excess fat. Drain, and set the boiling water aside.
- 3 Grind the shallots, garlic, candlenuts, coriander seeds, and kluwek (which has been soaked in warm water for 10 minutes) into a smooth paste.
- 4 Heat the oil, then sauté the ground spice paste along with the ginger, galangal, lemongrass, kaffir lime leaves, and bay leaves until fragrant and cooked through, about 8 minutes.
- 5 Add the boiled duck into the sautéed spices, stirring until the seasoning coats every piece evenly.
- 6 Pour in 700 ml of the reserved duck broth, then add the sweet soy sauce, palm sugar, salt, and pepper. Stir well.
- 7 Cook over low heat, stirring occasionally, for 45-60 minutes until the meat is tender and the gravy has reduced and thickened.
- 8 Add the tamarind water, adjust the seasoning to taste, and cook for another 5 minutes until the flavors meld perfectly. Remove from heat and serve warm with steamed white rice.
💡 Tips
• Boiling the duck first before seasoning it speeds up the cooking process and results in evenly tender meat.
• Choose kluwek with deep black flesh and no rancid smell for a perfectly rich, savory gravy.
• The longer the semur sits after cooking, the more the flavors soak in and deepen — it's great reheated the next day.
• If you like it spicy, add 3-4 whole bird's eye chilies while sautéing the spice paste.
📊 Nutrition Facts / serving
410
Calories (kcal)
28 g
Protein
26 g
Fat
14 g
Carbs
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