Ingredients

  • Serves 2-4 people
  • Duck Marinade:

    1 Duck, about 1 - 1.5 kg

    7 g Salt

    2 Limes

     

  • Duck Seasoning:

    50 g Garlic

    200 g Shallots

    15 g Lime Leaves, remove the mid-bone 

    7 g Coriander

    30 g Candlenut

    20 g Turmeric, peeled and grounded

    50 g Big Red Chilies

    75 g Brown Sugar

    70 g Lemongrass, smashed and tied in a knot

    50 g Galangal, smashed

    3 Bay Leaves

    10 g Salt

    25 g Chicken Powder

    7 g MSG

    2 litres water

    400 ml thick coconut milk

    2 litres cooking oil

Bebek Madura Bumbu Hitam
Recipe Courtesy of
Asian Food Network

Bebek Madura Bumbu Hitam

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Besides sate (Indonesian grilled meat skewers), Madura is also famous for their Bebek Bumbu Hitam. Delicious fried duck is served with a unique seasoning, made of a blend of spices that has been fried until it turns to its signature black color. Be sure to stir regularly while cooking, so that it doesn’t burn!
  • Medium
  • 300 min
  • 240 min
  • 15 min
  • 3 steps
  • 14 Ingredients
  • Medium
  • 3 steps
  • 14 Ingredients
  • 300 min
  • 240 min
  • 15 min

Instructions

  1. Marinate duck

    • Cut the duck into 8 pieces.
    • In a bowl, marinate the duck with salt and lime.
    • Let it sit in the fridge for about 30 minutes.


  2. Cook duck

    • Roughly chop shallots, large red chilies, lime leaves and set aside.
    • With a blender, add coriander, candlenut, turmeric, garlic and blend into a smooth paste.
    • In a fry pan, heat up about 200ml and sauté the shallots, large red chilies and lime leaves. Add galangal, lemongrass and bay leaves. sauté until fragrant. 
    • Once fragrant, add in the blended spice paste and stir fry till the paste is cooked and the oils are separated.
    • Add the duck into the spice paste and stir till well coated. Let it cook for about 15 minutes and add water. Bring it to a boil.
    • Once it comes to a boil, add in coconut milk and bring it to a boil again.
    • Once it comes up to a second boil, reduce the heat down to a low and let it simmer for another 2 hours or until the duck is tender.
    • Once the duck is tender, remove it from the marinade.
    • Add about 300ml of oil to the spices and cook it down for another 2 hours or until the spices are black but not burnt
    Cook duck


  3. Fry duck

    • In a frying pan, add some oil and fry the duck until it’s golden brown. Set aside.
    Fry duck


Plate and Serve!

Serve the duck with rice on the side with the black spices. Garnish with cucumber slices, coconut serundeng, crackers and chili sauce.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • Duck Marinade:

      1 Duck, about 1 - 1.5 kg

      7 g Salt

      2 Limes

       

    • Duck Seasoning:

      50 g Garlic

      200 g Shallots

      15 g Lime Leaves, remove the mid-bone 

      7 g Coriander

      30 g Candlenut

      20 g Turmeric, peeled and grounded

      50 g Big Red Chilies

      75 g Brown Sugar

      70 g Lemongrass, smashed and tied in a knot

      50 g Galangal, smashed

      3 Bay Leaves

      10 g Salt

      25 g Chicken Powder

      7 g MSG

      2 litres water

      400 ml thick coconut milk

      2 litres cooking oil

    Nutrition
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