Ingredients with Measurements:
- 1 whole duck, cut into pieces
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 1 cup water
- 1 cup flour
- Oil for frying
For the Sambal Sauce:
- 10 red chili peppers, seeded and chopped
- 5 shallots, chopped
- 3 cloves garlic, chopped
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 2 tablespoons lime juice
Special Equipment Needed:
- Large frying pan
- Food processor or blender
Step-by-Step Instructions:
1. In a large bowl, mix together the salt, black pepper, coriander, cumin, turmeric powder, garlic, ginger, and vegetable oil. Add the duck pieces and rub the spice mixture all over them. Let marinate for at least 30 minutes.
2. In a large frying pan, heat enough oil for frying over medium-high heat.
3. In a separate bowl, mix together the flour and water to make a batter.
4. Dip each duck piece in the batter and then carefully place it in the hot oil. Fry until golden brown and crispy, about 10-12 minutes. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
5. To make the sambal sauce, combine the chili peppers, shallots, garlic, salt, and sugar in a food processor or blender. Pulse until a paste forms.
6. In a small frying pan, heat the vegetable oil over medium heat. Add the sambal paste and cook for 2-3 minutes, stirring constantly. Remove from heat and stir in the lime juice.
7. Serve the crispy fried duck pieces with the sambal sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Frying oil temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 580
- Fat: 35g
- Carbohydrates: 27g
- Protein: 38g
Substitutions for ingredients:
- Chicken or turkey can be substituted for duck.
- Red pepper flakes can be substituted for fresh chili peppers in the sambal sauce.
Variations:
- Add sliced scallions or chopped peanuts as a garnish.
- Serve with steamed rice or noodles.
Tips and Tricks:
- Make sure the oil is hot enough before frying to ensure crispy skin.
- Use a splatter screen to prevent oil from splattering while frying.
- Double the sambal sauce recipe for extra heat.
Storage Instructions:
- Store leftover fried duck in an airtight container in the refrigerator for up to 3 days.
- Store leftover sambal sauce in an airtight container in the refrigerator for up to 1 week.
Reheating Instructions:
- Reheat leftover fried duck in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat leftover sambal sauce in a small saucepan over low heat, stirring occasionally.
Presentation Ideas:
- Serve the fried duck on a platter with the sambal sauce in a small bowl on the side.
- Garnish with sliced scallions and chopped peanuts.
Garnishes:
- Sliced scallions
- Chopped peanuts
Pairings:
- Steamed rice
- Noodles
Suggested Side Dishes:
- Stir-fried vegetables
- Fried rice
Troubleshooting Advice:
- If the batter is too thick, add more water until it reaches a pancake batter consistency.
- If the sambal sauce is too spicy, add more sugar or lime juice to balance the heat.
Food Safety Advice:
- Make sure the duck is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use caution when frying with hot oil to prevent burns.
Food History:
- Bebek goreng is a popular Indonesian dish that translates to "fried duck."
- Sambal sauce is a spicy condiment commonly used in Indonesian cuisine.
Flavor Profiles:
- Bebek goreng is crispy and savory with a hint of spice from the marinade.
- Sambal sauce is spicy, tangy, and slightly sweet.
Serving Suggestions:
- Serve bebek goreng with sambal sauce as a main dish for lunch or dinner.
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Region: Indonesian