Cherry & Dennis Helper Habitat
Indonesian Bebek Goreng
印尼香料酥炸鴨
Recipe overview
Duck is braised with galangal, coriander and lemongrass until tender, then fried crisp.
01
Ingredients
Main ingredients
- 1.2 kg duck
- 40 g galangal
- 3 stalks lemongrass
- 4 leaves Indonesian bay leaves
- 1 L water
Spiced braising liquid
- 1 tbsp coriander seeds
- 6 cloves garlic
- 1 tsp salt
Frying oil
- 1 L cooking oil
02
Tools
- deep pot
- frying pot
- blender
- slotted spoon
- knife
03
Steps
Step 1
Cut duck into eight pieces and dry
Cut duck into eight pieces and dry.
Step 2
Blend coriander, garlic and galangal
Blend coriander, garlic and galangal.
Step 3
Bruise and knot lemongrass
Bruise and knot lemongrass.
Step 4
Fry the spice paste until fragrant
Fry the spice paste until fragrant.
Step 5
Add duck and turn to coat
Add duck and turn to coat.
Step 6
Add water, lemongrass, bay leaves and salt
Add water, lemongrass, bay leaves and salt.
Step 7
Boil and skim excess fat
Boil and skim excess fat.
Step 8
Cover and braise seventy minutes
Cover and braise seventy minutes.
Step 9
Remove tender duck and drain
Remove tender duck and drain.
Step 10
Heat oil to 175°C
Heat oil to 175°C.
Step 11
Fry duck in batches until crisp
Fry duck in batches until crisp.
Step 12
Drain and serve with sambal
Drain and serve with sambal.
Common mistakes
- Frying before braising tender leaves duck tough and dry.
Tips
Defat and save the braising liquid as stock.
