By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
4 matchesDishes from other countries' kitchens, made from the same core ingredients as Bebek Goreng. The percentage is the share of ingredients the two recipes have in common.
Stir-Fried Water SpinachIn Malaysia · same ingredients57%
Pork Belly with Fermented Shrimp PasteIn Vietnam · same ingredients53%
Thit Kho RiengIn Vietnam · same ingredients50%
A crisp, deep-fried duck dish from Indonesia, featuring marinated meat and a spicy sambal side. It offers an incredible contrast between crunchy skin and tender, aromatic meat.
According to eatmundo's ingredient comparison, the closest dish to Bebek Goreng from another cuisine is Stir-Fried Water Spinach (Malaysia): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Blend the shallots, garlic, galangal, turmeric, chili, and shrimp paste into a fine, smooth spice paste.
- 2
Rub the duck pieces thoroughly with the paste and salt in a large bowl, ensuring every crevice is covered.
- 3
Bring 1.5 L of water to a boil in a large pot fitted with a steamer basket or rack above the water. Place the seasoned duck in the basket, cover, and steam over medium heat for 45 minutes until the meat is tender enough to pull slightly from the bone. Top up with boiling water if the pot runs low.
- 4
Remove the duck from the pot and set it aside on a wire rack to air-dry for at least 15 minutes; dry skin is essential for extra crunch.
- 5
Heat the coconut oil in a deep fryer or heavy pot to 180°C until it shimmers.
- 6
Carefully lower the duck legs into the hot oil, frying for 5–7 minutes until the skin is deep golden brown and exceptionally crispy.
- 7
Remove the duck and drain on paper towels to remove excess oil before serving immediately.
- 8
Serve the crispy duck with steamed jasmine rice and a side of fresh sambal for the perfect bite.
Frequently Asked Questions
What is Bebek Goreng?
Bebek Goreng is an Indonesian dish consisting of deep-fried duck marinated in a spice paste of shallots, garlic, galangal, turmeric, and shrimp paste. It is typically served as a main course for lunch or dinner, accompanied by steamed rice, fresh vegetables, and sambal.
Can I use chicken instead?
This recipe is written for duck legs and does not give cooking times for chicken.
Why does my duck skin become soggy?
The skin likely didn't dry enough before frying. After steaming, let the duck air-dry on a wire rack for at least 15 minutes, and gently blot only damp spots with paper towel without wiping off the spice paste.
What temperature should the oil be?
Maintain a steady 180°C to ensure the duck fries through without burning the exterior paste.
Can I skip the shrimp paste?
You can omit it for a milder version, but it provides the essential savory depth characteristic of Indonesian cuisine.
