Ingredients with Measurements:
- 4 duck legs
- 1 cup coconut milk
- 2 tbsp sambal oelek
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp salt
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp vegetable oil
Special equipment needed:
- Large mixing bowl
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a large mixing bowl, combine coconut milk, sambal oelek, soy sauce, lime juice, brown sugar, coriander, cumin, turmeric, salt, garlic, and ginger. Mix well.
2. Add duck legs to the bowl and coat them with the marinade. Cover and refrigerate for at least 2 hours, or overnight.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Remove duck legs from the marinade and shake off excess. Reserve the marinade.
5. Add duck legs to the skillet and cook for 5-7 minutes on each side, until browned and crispy.
6. Pour the reserved marinade into the skillet and bring to a boil.
7. Reduce heat to low and simmer for 10-15 minutes, until the sauce thickens and coats the duck legs.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for cooking the duck legs
Low heat for simmering the sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken legs or thighs can be substituted for duck legs
- Sambal oelek can be substituted with any chili paste or hot sauce
- Soy sauce can be substituted with tamari or coconut aminos
- Brown sugar can be substituted with honey or maple syrup
Variations:
- Add vegetables such as bell peppers, onions, or carrots to the skillet for a more filling meal
- Use shrimp or tofu instead of duck for a vegetarian option
- Add chopped peanuts or cashews for extra crunch
Tips and tricks:
- Make sure to shake off excess marinade from the duck legs before cooking to prevent the skin from becoming soggy
- Use tongs to flip the duck legs to avoid piercing the skin and losing the crispy texture
- If the sauce is too thick, add a splash of water to thin it out
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 on the stovetop until heated through.
Presentation ideas:
Serve the Spicy Coconut Bebek Goreng on a bed of rice and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
- Jasmine rice
- Steamed vegetables
- Naan bread
Suggested side dishes:
- Coconut rice
- Stir-fried vegetables
- Mango salad
Troubleshooting advice:
- If the skin is not crispy enough, increase the heat and cook for a few more minutes on each side
- If the sauce is too thin, simmer for a few more minutes until it thickens
Food safety advice:
- Make sure to cook the duck legs to an internal temperature of 165°F to ensure they are safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Bebek Goreng is a popular Indonesian dish that translates to "fried duck". It is often served with rice and a spicy sambal sauce.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve hot with rice and garnish with chopped cilantro or green onions.
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Region: Indonesian