Ingredients with Measurements:
- 1 whole duck, cut into pieces
- 10 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 3 garlic cloves, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 cup vegetable oil for frying
Special equipment needed:
- Large wok or deep frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the garlic, shallots, red chilies, turmeric powder, coriander powder, cumin powder, salt, and sugar.
2. Add the duck pieces to the bowl and coat them evenly with the spice mixture.
3. Add the kaffir lime leaves and lemongrass to the bowl and mix well.
4. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. Heat the vegetable oil in a large wok or deep frying pan over medium-high heat.
6. Once the oil is hot, carefully add the duck pieces to the pan, making sure not to overcrowd them.
7. Fry the duck pieces for about 10-12 minutes on each side, or until they are golden brown and crispy.
8. Use a slotted spoon to remove the duck pieces from the pan and place them on a plate lined with paper towels to drain excess oil.
9. Serve the Bebek Goreng with Kaffir Lime Leaves hot, garnished with extra kaffir lime leaves and sliced red chilies.
- Time:
Preparation time: 15 minutes + 2 hours marinating time
- Cooking time: 20-25 minutes
5. Temperature:
- Medium-high heat for frying
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450 per serving
- Fat: 32g
- Carbohydrates: 5g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be used instead of duck
- Lime zest can be used instead of kaffir lime leaves
- Ginger can be used instead of lemongrass
- Red pepper flakes can be used instead of red chilies
Variations:
- Add coconut milk to the marinade for a creamier flavor
- Use different spices such as paprika or chili powder for a spicier flavor
- Grill the marinated duck pieces instead of frying for a healthier option
Tips and tricks:
- Make sure to pat the duck pieces dry before adding them to the marinade to ensure the spices stick to the meat
- Use a meat thermometer to ensure the duck is cooked to an internal temperature of 165°F
- If the oil is too hot, the outside of the duck will burn before the inside is cooked, so adjust the heat as needed
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- To reheat, place the leftovers in a preheated oven at 350°F for 10-15 minutes, or until heated through
Presentation ideas:
- Serve the Bebek Goreng with Kaffir Lime Leaves on a bed of steamed rice
- Garnish with extra kaffir lime leaves and sliced red chilies for a pop of color
Garnishes:
- Extra kaffir lime leaves
- Sliced red chilies
Pairings:
- Steamed rice
- Stir-fried vegetables
- Coconut milk-based curries
Suggested side dishes:
- Indonesian-style fried rice
- Sambal chili sauce
- Pickled vegetables
Troubleshooting advice:
- If the duck is not crispy enough, increase the heat and fry for an additional 1-2 minutes on each side
- If the duck is burning, reduce the heat and fry for a shorter amount of time
Food safety advice:
- Make sure to cook the duck to an internal temperature of 165°F to ensure it is safe to eat
- Use a clean cutting board and utensils when handling raw meat to prevent cross-contamination
Food history:
- Bebek Goreng is a popular Indonesian dish that translates to "fried duck"
- It is often served as a street food snack or as a main course in restaurants
Flavor profiles:
- Bebek Goreng is a savory and slightly spicy dish with hints of lemongrass and kaffir lime leaves
Serving suggestions:
- Serve the Bebek Goreng with Kaffir Lime Leaves with a side of steamed rice and sambal chili sauce for a complete meal
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Region: Indonesian