Ingredients with Measurements:
- 1 whole duck, cut into pieces
- 5 cloves of garlic, minced
- 5 shallots, sliced thinly
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1 teaspoon of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of vegetable oil
- 1 cup of water
Special equipment needed:
- Large wok or frying pan
- Tongs
- Plate lined with paper towels
Step-by-step instructions:
1. In a large wok or frying pan, heat up the vegetable oil over medium-high heat.
2. Add the minced garlic and sliced shallots to the pan and stir-fry until fragrant and golden brown.
3. Remove the garlic and shallots from the pan and set aside on a plate lined with paper towels.
4. In the same pan, add the duck pieces and stir-fry until browned on all sides.
5. Add the salt, black pepper, sugar, soy sauce, and oyster sauce to the pan and stir to combine.
6. Pour in the water and bring to a boil.
7. Reduce the heat to low and let the duck simmer for 30-40 minutes, or until the meat is tender and cooked through.
8. Once the duck is cooked, turn up the heat to high and let the liquid in the pan evaporate until the duck is crispy and golden brown.
9. Serve the duck pieces on a platter and sprinkle the garlic and shallots on top.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering, and high heat for crisping up the duck.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 30g
Carbohydrates: 20g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken can be substituted for duck.
- Red onions can be substituted for shallots.
- Fish sauce can be substituted for soy sauce.
Variations:
- Add sliced chili peppers for a spicy kick.
- Use different herbs and spices, such as lemongrass or ginger, to add more flavor.
- Serve with a side of steamed rice or noodles.
Tips and tricks:
- Pat the duck pieces dry with paper towels before cooking to ensure a crispy skin.
- Use tongs to flip the duck pieces in the pan to avoid splattering hot oil.
- Let the duck simmer on low heat for a longer period of time for a more tender meat.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a pan over medium heat until heated through.
Presentation ideas:
Serve the Bebek Goreng on a large platter with the garlic and shallots sprinkled on top. Garnish with fresh herbs, such as cilantro or parsley.
Garnishes:
Fresh herbs, such as cilantro or parsley.
Pairings:
Serve with a side of steamed rice or noodles and a fresh salad.
Suggested side dishes:
Steamed rice, noodles, and a fresh salad.
Troubleshooting advice:
- If the duck is not crispy enough, turn up the heat and let the liquid in the pan evaporate until the duck is golden brown.
- If the duck is tough, let it simmer on low heat for a longer period of time.
Food safety advice:
Make sure the duck is cooked through and reaches an internal temperature of 165°F to avoid any foodborne illnesses.
Food history:
Bebek Goreng is a popular Indonesian dish that translates to "fried duck." It is often served with rice and is a staple in Indonesian cuisine.
Flavor profiles:
The dish is savory and slightly sweet, with a crispy texture from the fried duck and a fragrant aroma from the garlic and shallots.
Serving suggestions:
Serve the Bebek Goreng with steamed rice or noodles and a fresh salad for a complete meal.
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Region: Indonesian