Indonesian Cuisine
Bebek Gulai Rempah Pekat Aceh (Acehnese Spiced Duck Curry), Rich Thick Broth That Bites with Every Spoonful
Prep
30 min
Cook
100 min
Servings
6
Level
Medium
This Acehnese-style duck curry (gulai bebek) is famous for its rich, fatty broth, the result of long simmering with bold spices like cardamom, cloves, and toasted coconut. The tender duck meat pairs perfectly with the savory, deeply flavorful curry sauce, making it perfect to enjoy with warm rice on a chilly day. The distinctive aroma of the spices will have anyone hooked from the very first bite.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole duck meat, cut into 8-10 pieces
- 1 liter coconut water
- 400 ml thick coconut milk
- 100 grams grated coconut, toasted until browned then pounded fine
- 8 shallots
- 5 cloves garlic
- 6 pieces curly red chilies
- 4 candlenuts, toasted
- 3 cm piece ginger
- 3 cm piece roasted turmeric
- 3 cm piece galangal, smashed
- 2 stalks lemongrass, smashed
- 4 leaves kaffir lime leaves
- 3 leaves bay leaves
- 3 pods cardamom pods
- 4 cloves
- 1 stick cinnamon stick
- 1 piece star anise
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 3 pieces asam sunti (dried star fruit/sour tamarind), smashed
- 1 tbsp palm sugar
- 2 tsp salt
- 4 tbsp oil for sautéing
- 1 leaf turmeric leaf, roughly sliced
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👩🍳 Instructions
- 1 Wash the duck pieces thoroughly, rub with salt and a little lime juice to remove the gamey smell, let sit for 15 minutes, then rinse again.
- 2 Boil the duck in the coconut water for 30-40 minutes until the meat starts to become tender. Skim off any foam that rises to the surface to keep the broth clear. Set aside the duck and its cooking liquid.
- 3 Blend the shallots, garlic, red chilies, candlenuts, ginger, and roasted turmeric using a blender or mortar and pestle until you have a smooth spice paste.
- 4 Heat the oil and sauté the spice paste together with the lemongrass, galangal, kaffir lime leaves, bay leaves, cardamom, cloves, cinnamon stick, and star anise until fragrant and cooked through, about 8-10 minutes over medium heat.
- 5 Add the ground coriander and cumin, stir well. Add the toasted coconut that has been pounded fine, and mix until fully combined with the spices.
- 6 Add the duck along with its cooking liquid into the sautéed spice mixture. Stir gently until the spices coat all the duck pieces.
- 7 Pour in the thick coconut milk little by little while continuously stirring so it doesn't curdle. Cook over low-medium heat.
- 8 Add the asam sunti, palm sugar, and salt. Cook, stirring occasionally, until the broth thickens and the duck meat is truly tender, about 45-60 minutes.
- 9 Add the sliced turmeric leaf at the end of cooking, stir briefly, then adjust the seasoning to taste. Turn off the heat once the broth has become thick and glossy with oil, characteristic of Acehnese curry.
- 10 Remove from heat and serve the duck curry piping hot with warm steamed rice.
💡 Tips
• Boil the duck in young coconut water to make the meat more tender and free of any fishy smell, while also adding natural savory flavor.
• Toast the grated coconut until it's truly dark brown to bring out the distinctive smoky aroma characteristic of Acehnese curry.
• Cook the broth over low heat, stirring occasionally, so the coconut milk doesn't curdle and the spices soak fully into the meat.
• This curry tastes even better when reheated the next day, as the spices become more infused and the broth grows even richer.
📊 Nutrition Facts / serving
410
Calories (kcal)
28 g
Protein
30 g
Fat
9 g
Carbs
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