🇮🇩 Indonesia · Food
Bebek Goreng
By eatmundo · August 4, 2026
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.
Ingredients
check them off as you prepareHow 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
Place the seasoned duck into a large pot and steam over medium heat for 45 minutes until the meat is tender enough to pull slightly from the bone.
- 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?+
Yes, you can substitute duck with chicken, but note that the cooking time will be shorter by about 10–15 minutes.
Why does my duck skin become soggy?+
The skin likely didn't dry enough before frying; ensure you pat the duck completely dry after steaming.
What temperature should the oil be?+
Maintain a steady 180°C to ensure the duck fries through without burning the exterior herbs.
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.
