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Loading...Bebek goreng is Indonesia's beloved fried duck, prized for its shatteringly crisp skin and tender, aromatic meat. The duck is marinated in a paste of lemongrass, galangal, and turmeric before being slowly fried until deeply golden. Served alongside a fiery chili sambal and steamed rice, it is comfort food at its most craveable.
Prep Time25 mins
Cook Time50 mins
Total Time75 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 42 gFat
- 13 gSaturated Fat
- 9 gCarbs
- 2 gFiber
- 5 gSugar
- 38 gProtein
- 820 mgSodium
- 540 mgPotassium
- 65 mgCalcium
- 4.5 mgIron
- 8 mgVitamin C
- 50 mcgVitamin A
Ingredients
For the spice paste
- 6 large shallots, peeled and roughly chopped
- 4 garlic cloves
- 3 candlenuts (or macadamia nuts)
- 1 in fresh galangal, sliced
- 1 in fresh ginger, sliced
- 2 stalks lemongrass, white parts only, bruised
- 1 tbsp toasted coriander seeds
- 1 tsp ground turmeric
- 1 tsp white peppercorns
- 1 tbsp grated palm sugar
For the duck and marinade
- 4 duck legs (about 2 lb / 900 g total), patted dry
- 1 cup coconut water
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp fish sauce
- 2 tsp tamarind paste
- 3 cups neutral frying oil (peanut or canola)
For the chili sambal
- 6 red Fresno chilies, stemmed (use fewer for milder heat)
- 4 small shallots, peeled
- 2 garlic cloves
- 2 ripe tomatoes, chopped
- 1 tbsp grated palm sugar
- 1 tsp tamarind paste
- 1/2 tsp fine sea salt
Directions
- Make the spice paste: combine all spice-paste ingredients in a food processor and blend to a coarse, fragrant paste, adding 2-3 tbsp water only as needed to help it move.
- Score the duck: pat the legs dry and make 2 shallow diagonal slashes through the skin and flesh on each side to help the marinade penetrate and render fat during frying.
- Marinate: in a large bowl, toss the duck with the spice paste, coconut water, kecap manis, fish sauce, and tamarind. Massage the paste into the slashes, cover, and refrigerate at least 2 hours, ideally overnight.
- Prepare the sambal while the duck marinates: simmer chilies, shallots, garlic, and tomatoes with 1/4 cup water in a small saucepan for 8 minutes until softened. Transfer to a mortar and pound with palm sugar, tamarind, and salt into a chunky, juicy paste.
- Heat oil in a heavy wok or Dutch oven to 325°F (165°C), using a thermometer to maintain even heat through the cook.
- Fry the duck in two batches, lowering each leg skin-side down and cooking undisturbed for 12-15 minutes, turning every few minutes, until the skin is mahogany-gold, crackling, and the meat yields easily to a fork.
- Drain the duck on a wire rack set over a tray (not paper towels, which can soften the crust) and rest 5 minutes before plating.
- Serve the duck legs with a generous mound of sambal on the side, accompanied by warm jasmine rice or lontong rice cakes and a simple cucumber or water-spinach salad.
Cook’s Notes
- For the crispiest skin, leave the marinated duck uncovered in the fridge for the final hour so the surface dries out before frying.
- Duck releases a lot of fat; skim the rendered fat from the oil between batches and keep a thermometer in the pot so the temperature never drops below 300°F.
- Tame the sambal by seeding the chilies, or swap half for mild red bell pepper for color without fire.
- Kecap manis can be replaced by mixing 2 tbsp regular soy sauce with 1 tbsp brown sugar if you cannot find it.
- Leftover sambal keeps refrigerated in a jar for up to 1 week and tastes even better the next day.
