Bebek Goreng Kremes Kriuk (Crispy Fried Duck with Crunchy Kremes Topping), Tender Inside Crispy Outside
🧂 Ingredients
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- 1 whole (cut into 4-6 pieces) duck
- 1 liter (for simmering) coconut water or plain water
- 3 leaves bay leaves
- 4 leaves kaffir lime leaves
- 2 stalks, bruised lemongrass
- 3 inch piece, bruised galangal
- 8 cloves garlic
- 6 shallots
- 4 candlenuts
- 3 inch piece turmeric
- 3 inch piece ginger
- 1 tsp ground coriander
- 2 tsp salt
- 1 tsp granulated sugar
- 500 ml (for frying) cooking oil
- 150 grams (for the kremes topping) rice flour
- 50 grams (for the kremes topping) tapioca starch
- 300 ml (for the kremes batter) leftover duck simmering liquid
- 1 (for the kremes topping) egg white
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👩🍳 Instructions
- 1 Wash the duck thoroughly, rub it with lime juice and salt, massage briefly to remove the gamey smell, then rinse again with clean water.
- 2 Grind the garlic, shallots, candlenuts, turmeric, and ginger until completely smooth.
- 3 Place the duck into a pot, add the ground spice paste, ground coriander, salt, sugar, bay leaves, kaffir lime leaves, lemongrass, and galangal.
- 4 Pour in the coconut water until the duck is submerged, then cook over low heat for 45-60 minutes until the meat is tender and the seasoning has soaked in. Check the liquid occasionally and add more if it reduces too much.
- 5 Remove the duck from the simmering liquid, set aside, and drain until slightly dry. Keep the simmering liquid for the kremes batter.
- 6 For the kremes topping, mix the rice flour, tapioca starch, egg white, and the strained leftover duck simmering liquid. Stir until it forms a thin, runny batter.
- 7 Heat plenty of oil in a pan over medium heat. Fry the simmered duck until the skin turns golden brown and slightly crispy, then remove and drain.
- 8 Use the leftover oil from frying the duck to make the kremes: pour the flour batter little by little into the hot oil while stirring to form crispy flakes. Remove and drain on paper towels.
- 9 Arrange the fried duck on a serving plate and sprinkle the crispy kremes topping on top. Serve warm with steamed white rice.
💡 Tips
• Simmer the duck over low heat for a long enough time so the meat becomes truly tender before frying — don't rush this step.
• Make sure the duck is a bit dry before frying so the oil doesn't splatter and the skin can crisp up to its fullest.
• For a crispy kremes topping that doesn't clump together, pour the flour batter in little by little while continuously stirring as it fries.
• Serve this crispy kremes fried duck with raw sambal terasi (shrimp paste chili sauce) and fresh vegetables like cucumber and Thai basil for a more complete flavor.
📊 Nutrition Facts / serving
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