Indonesian Cuisine
Bebek Cabe Hijau Tulang Lunak (Duck with Green Chili in Soft-Bone Sauce), Tender and Flavorful for Hours
Prep
20 min
Cook
90 min
Servings
5
Level
Medium
Pressure-cooked duck simmered until the bones turn soft, then smothered in a spicy, aromatic green chili stir-fry. The texture is tender and melts in your mouth while still keeping its fibers, perfect served with warm rice and fresh raw vegetables. This dish is a favorite for its clean, coconut-milk-free spiciness, making it lighter on the palate.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole duck duck meat, cut into 8-10 pieces
- 1.5 liters water for boiling
- 3 leaves bay leaves
- 1 inch piece galangal, crushed
- 2 cm ginger, crushed
- 1 tbsp salt
- 15 pieces large green chilies
- 10 pieces green bird's eye chilies
- 8 pieces shallots
- 5 cloves garlic
- 2 pieces green tomatoes
- 1 tsp roasted shrimp paste (terasi)
- 1 tsp granulated sugar
- 1 tsp salt
- 200 ml oil for sautéing and frying
- 4 leaves kaffir lime leaves
- 1 piece lime
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👩🍳 Instructions
- 1 Wash the duck pieces thoroughly, rub with lime juice and a little salt, then massage gently to remove any gamey odor. Rinse again under running water.
- 2 Boil the duck with water, bay leaves, galangal, ginger, and salt. Use a pressure cooker for 40-45 minutes so the meat becomes tender quickly and the bones soften. If you don't have a pressure cooker, simmer normally over low heat for 1.5-2 hours, adding water occasionally as needed.
- 3 Once tender, remove the duck and set it aside, reserving a little of the broth for later. Briefly fry the duck pieces in hot oil until the surface turns golden brown and slightly crisp, then remove and drain.
- 4 Roughly slice the large green chilies, green bird's eye chilies, shallots, garlic, and green tomatoes. Set aside.
- 5 Heat oil and sauté the sliced shallots and garlic until softened and fragrant.
- 6 Add the green chilies, bird's eye chilies, and green tomatoes. Stir-fry over medium heat, pressing them lightly to release their juices, for about 8-10 minutes until the chilies are cooked and fragrant.
- 7 Add the mashed roasted shrimp paste, salt, sugar, and kaffir lime leaves. Stir well to combine.
- 8 Add the fried duck into the green chili stir-fry, adding a little of the reserved duck broth if needed to keep it from being too dry. Stir well and cook briefly for 5 minutes so the seasoning is fully absorbed.
- 9 Adjust the seasoning to taste, then turn off the heat. Serve warm with steamed white rice and fresh raw vegetables like cucumber and Thai basil.
💡 Tips
• Using a pressure cooker saves a lot of time and makes the duck bones soft enough to eat without worry.
• Frying the duck before mixing it with the green chilies keeps the texture from getting mushy and leaves a slight crispiness on the outside.
• Choose large green chilies that are still fresh and firm so their color stays vibrant after cooking.
• If you like a fresher flavor, add a squeeze of lime juice when serving.
📊 Nutrition Facts / serving
410
Calories (kcal)
28 g
Protein
29 g
Fat
9 g
Carbs
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