Indonesian Cuisine
Bebek Goreng Serundeng Kelapa (Balinese Fried Duck with Spiced Toasted Coconut)
Prep
30 min
Cook
90 min
Servings
5
Level
Medium
Duck is fried until crispy, then sprinkled with savory, slightly sweet toasted coconut (serundeng), creating that signature Balinese combination of crispy exterior and tender interior. The aroma of spices and toasted coconut makes this dish feel special, even though it's simple to make. Perfect as a special weekend menu with the family.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole, cut into 6-8 pieces duck
- 3 leaves bay leaves
- 4 leaves kaffir lime leaves
- 2 stalks, bruised lemongrass
- 3 inch piece, bruised galangal
- 800 ml for boiling water
- 600 ml for frying cooking oil
- 8 pieces shallots
- 5 cloves garlic
- 3 pieces, toasted candlenuts
- 3 inch piece turmeric
- 2 inch piece ginger
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 2 tsp, or to taste salt
- 1 tbsp, shaved palm sugar
- 200 grams coarsely grated coconut
- 5 pieces, for the toasted coconut curly red chilies
- 3 leaves, thinly sliced kaffir lime leaves for toasted coconut
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👩🍳 Instructions
- 1 Blend the shallots, garlic, candlenuts, turmeric, and ginger until smooth. Set aside half of the spice paste to use for the toasted coconut (serundeng).
- 2 Rub the duck pieces with half of the spice paste, the ground coriander, pepper, and 1 tsp of salt. Let it sit for at least 30 minutes so the seasoning can soak in.
- 3 Simmer the seasoned duck together with the bay leaves, kaffir lime leaves, lemongrass, galangal, and water until the meat is tender and the liquid has reduced, about 45-60 minutes. Remove and drain.
- 4 While the duck is simmering, make the toasted coconut: sauté the remaining spice paste with a little oil until fragrant, then add the grated coconut, sliced red chilies, and sliced kaffir lime leaves.
- 5 Toast the coconut and spices over low heat, stirring constantly, until dry, golden brown, and fragrant. Add the palm sugar and remaining salt, stir well, then remove from heat.
- 6 Heat plenty of oil in a skillet and fry the boiled duck until the skin is crisp and golden brown, about 8-10 minutes per side.
- 7 Remove the fried duck, drain off the excess oil, then arrange on a serving plate and generously sprinkle the toasted coconut (serundeng) on top.
- 8 Serve warm with steamed white rice and fresh raw vegetables (lalapan) such as cucumber and Thai basil.
💡 Tips
• Simmer the duck until truly tender before frying, so the meat stays tender even after the skin turns crispy.
• Toast the serundeng over low heat, stirring constantly, so the coconut cooks evenly without burning.
• Store any leftover toasted coconut in an airtight jar — it can keep for several days and be used as a topping for other dishes.
• If you like it spicier, add whole bird's eye chilies while toasting the coconut.
📊 Nutrition Facts / serving
420
Calories (kcal)
28 g
Protein
32 g
Fat
10 g
Carbs
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