The Rice Table Recipe #4: Bebek Goreng Renyah with Nasi Kecombrang

Chef Felix Budisetiawan and Chef Fajar Isfuadillah from Movenpick Jakarta City Centre shared a signature dish at the hotel’s Ginger Flower Restaurant. Chef Felix, with over three decades of experience in Indonesian cuisine, brings a deep understanding of traditional flavours while Chef Fajar infuses fresh creativity into this dish.

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The Crispy Fried Duck offers a blend of textures and flavours that delights the palate. The duck, slow-cooked to ensure a tender and juicy interior, is then fried to achieve a crisp and aromatic skin. Each bite offers a pleasant contrast when devoured with a hot bowl of fragrant Gingerflower Rice and you can serve it with a heapful of sambal if you prefer a spicy meal.

Ingredients (for 2 to 3 portions)

For the Bebek Goreng
1. In a blender or food processor, combine the shallots, garlic, and turmeric to form a smooth paste.
2. Heat a small amount of oil in a pan over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and slightly browned.
3. To season the duck, ub the duck with salt, pepper, and a portion of the spice paste, making sure to coat it thoroughly inside and out.
4. Place the duck in a large pot or bowl, adding the salam leaves, lemongrass, kaffir lime leaves, galangal, and ginger.
5. Pour in the water, ensuring the duck is covered. Bring to a boil, then reduce to a simmer and cook for about 45 minutes or until the duck is tender.
6. Remove the duck from the pot and let it cool. Pat it dry with paper towels to remove excess moisture, which helps achieve a crispy skin.
7. To fry the duck, heat oil in a deep fryer or large pot to 180°C. Frying until the skin is golden brown and crispy, about 10-15 minutes. Make sure to turn the duck occasionally to ensure even cooking
8. Serve the duck with the Gingerflower Rice.

For the Kecombrang Rice
1. Wash and chop the kecombrang and all the chili peppers into small pieces. Peel and slice the shallots.
2. In a blender, combine the shallots, kecombrang, large red chili, bird’s eye chili (if using), and curly red chili. Blend until you get a coarse paste.
3. Heat the oil in a pan over medium heat. Add the blended paste to the pan and cook, stirring frequently, until the oil separates from the paste and the mixture becomes fragrant and slightly caramelised.
4. Add the chicken powder, salt, sugar, and Ajinomoto (if using) to the pan. Stir well to combine all the seasonings with the paste. Continue to cook for another 5-7 minutes, adjusting seasoning to taste, until the paste is well-cooked and the flavours have melded together.
5. Allow the paste to cool before mixing it into cooked rice. Serve with the fried duck.

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