Indonesian Cuisine
Bebek Bakar Kecap Pedas Manis (Sweet-Spicy Grilled Duck in Soy Sauce), Melts in Your Mouth with Smoky Grilled Aroma
Prep
30 min
Cook
90 min
Servings
5
Level
Medium
This Bebek Bakar Kecap (grilled duck in sweet soy sauce) combines the rich, savory sweetness of kecap manis with a spicy kick from bird's eye chilies that soaks all the way into the meat. Simmering the duck with spices before grilling makes the meat tender and removes any gamey smell, while the smoky aroma from grilling over charcoal adds an irresistible flavor. Perfect as a special weekend dish that will have the whole family coming back for more.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole (cut into 4-6 pieces) duck
- 500 ml (for boiling) coconut water
- 3 leaves bay leaves
- 2 stalks, bruised lemongrass
- 3 inch piece, bruised galangal
- 3 inch piece, bruised ginger
- 8 cloves shallots
- 5 cloves garlic
- 4 pieces, toasted candlenuts
- 1 tsp ground coriander
- 2 inch piece turmeric
- 10 pieces (adjust to taste) red bird's eye chilies
- 6 tbsp sweet soy sauce (kecap manis)
- 2 tbsp, shaved palm sugar
- 2 tbsp tamarind water
- 1.5 tsp salt
- 3 tbsp oil for sautéing
- 1 piece, juiced lime
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👩🍳 Instructions
- 1 Rub the duck pieces with lime juice and salt, let sit for 15 minutes, then rinse well to remove any gamey smell.
- 2 Boil the duck in coconut water together with the bay leaves, lemongrass, galangal, and ginger until the meat is tender, about 45-60 minutes. Remove and drain, and set the broth aside.
- 3 Grind the shallots, garlic, candlenuts, coriander, turmeric, and half of the bird's eye chilies into a smooth paste.
- 4 Sauté the ground spice paste in hot oil until fragrant and fully cooked, then add the remaining whole chilies and cook briefly.
- 5 Add the sweet soy sauce, palm sugar, tamarind water, salt, and a little of the reserved duck broth. Stir well and cook until the seasoning thickens.
- 6 Add the boiled duck into the seasoning mixture, stirring so every piece is well coated. Cook over low heat, stirring occasionally, for 15 minutes so the flavors soak in.
- 7 Grill the duck over charcoal embers or on a grill pan, brushing occasionally with the remaining seasoning, turning until the surface is slightly dry and fragrant, about 10-15 minutes.
- 8 Remove from heat and serve warm with the remaining seasoning as an extra brushing sauce.
💡 Tips
• Boil the duck in coconut water to make the meat more tender and remove any gamey odor.
• Don't forget to brush the duck with the remaining seasoning while grilling for deeper flavor and a glossy finish.
• If you don't have a charcoal grill, you can use a non-stick grill pan or an oven set to 400°F (200°C) for 15 minutes.
• Adjust the amount of bird's eye chilies to your preferred spice level.
📊 Nutrition Facts / serving
420
Calories (kcal)
32 g
Protein
26 g
Fat
14 g
Carbs
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