Bebek Goreng (Crispy Balinesian Spiced Duck)

by Travelling Peach

Ingredients (Per Portion)
200g Fresh Duck
100g Steamed rice
20g Long green beans
20g Bean sprouts
20g Spinach
10g Coconut, grated
15g Shallots, finely diced
10g Garlic
2g Turmeric
1 Salam leaf (Note: If you don’t have these, use bay leaves)
5g Candlenut (Note: If you can’t find candlenut, macadamia nuts are a good alternative)
10g Red chilli
20g Green chilli
30g Lemongrass paste
1g Shrimp paste
3g Kaffir lime leaves
Lime juice 
10g Peanut cracker
20g Sambal matah
30ml Vegetable oil
10g Palm sugar


To cook the duck:
 Marinate the duck in lime juice and salt. Stand for 30mins to infuse and dry out the skin. Wash and drain.
2. Marinate the duck with the Balinese spices (i.e. shallots, turmeric, ginger, galangal, lemongrass paste, shrimp paste, candlenut, kaffir lime leaves, salam leaves, palm sugar etc.). Refrigerate for 1hr. 
3. Braise the duck with the Balinese spices until tender. Remove the duck from the liquid and drain.
4. Heat some oil in a frying pan over a high heat. Once hot, add the duck to crisp up the skin. Cook until brown and crispy. 
5. In a separate pan, cook the long green beans, spinach and beansprouts.

Optional: Sambal Embe (Balinese Fried Chilli) (Makes 1/3 cup)
Finely slice 7 shallots, 6 Bird's Eye chillies, 2 garlic cloves and 2 kaffir lime leaves.
2. Heat 3tbsp oil in a frying pan, over a medium heat. Once hot, cook the shallots until golden brown and crispy. Then remove them from the pan.
3. Return the pan to the heat and add the chilli, garlic and lime leaves. (Add a tiny bit more coconut oil, if necessary, but you shouldn’t need to.) 
4. Sauté for 2mins, then add 1/2tsp shrimp paste. Cook for a further 2mins or until fragrant and the ingredients are slightly crispy. 
5. Transfer into a small bowl and add the fried shallots. Season with salt and mix well. 

Serve alongside sambal matah and steamed rice.

This recipe was shown to us at a cookery class with the Head Chef at Tiigo Restaurant at Montigo Resort, Seminyak. 

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