Indonesian Cuisine
Bebek Kremes Kecombrang (Crispy Fried Duck with Torch Ginger Flower), Crispy, Fragrant, and Fresh in Every Bite
Prep
30 min
Cook
90 min
Servings
5
Level
Medium
Crispy fried duck (bebek kremes) with a touch of kecombrang (torch ginger flower) that lends a fresh, slightly tangy aroma, paired with an ultra-crispy crumble that clings perfectly to the duck's skin. Perfect as a special weekend dish that will have the whole family fighting over the crispy bits. The savory spice blend combined with the fresh kecombrang makes this dish taste completely different from ordinary fried duck.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole (cut into 8 pieces) duck
- 2 stalks, thinly sliced kecombrang (torch ginger flower)
- 500 ml (for boiling) coconut water
- 3 leaves bay leaves
- 4 leaves kaffir lime leaves
- 2 stalks, bruised lemongrass
- 3 inch piece, bruised galangal
- 6 cloves garlic
- 8 cloves shallots
- 3 inch piece turmeric
- 3 pieces, toasted candlenuts
- 1 tsp coriander seeds
- 1.5 tsp salt
- 1 tsp granulated sugar
- 200 grams (for the crispy coating) rice flour
- 50 grams (for the crispy coating) tapioca flour
- 300 ml (for the crispy coating) duck broth (from boiling)
- 1 piece (for the crispy coating) egg
- to taste for frying cooking oil
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👩🍳 Instructions
- 1 Grind the garlic, shallots, turmeric, candlenuts, and coriander seeds until completely smooth.
- 2 Rub the duck pieces with half of the ground spice paste, salt, and a little lime juice (if available) to remove any gamey smell. Let sit for 20 minutes.
- 3 Boil the duck with the coconut water, the remaining spice paste, sliced kecombrang, bay leaves, kaffir lime leaves, lemongrass, galangal, salt, and sugar. Cook over low heat until the duck is tender, about 45-60 minutes. Set the broth aside.
- 4 Remove the tender duck, drain, and let it cool slightly so the skin dries out a bit before frying.
- 5 For the crispy coating, mix the rice flour, tapioca flour, egg, and the strained duck broth. Stir until it forms a thin, runny batter.
- 6 Heat plenty of oil in a skillet over medium heat. Fry the boiled duck until the skin is dry and golden brown, then remove and drain.
- 7 In the same oil, pour the crispy coating batter little by little to form thin, lacy webs. Fry until dry and golden crisp, then remove and drain on paper towels.
- 8 Serve the fried duck topped with the crispy crumble, garnished with fresh sliced kecombrang and basil leaves for extra fragrance.
💡 Tips
• Boil the duck with coconut water to make the meat more tender and naturally savory, not just from the spices.
• Make sure the duck is completely cool and slightly dry before frying so the skin gets maximally crispy.
• Don't make the crispy coating batter too thick; keep it runny so the crumble turns out thin and crunchy like a lacy web.
• Store the finished crispy crumble in an airtight container separate from the duck so it stays crunchy until served.
📊 Nutrition Facts / serving
420 kkal
Calories (kcal)
28 gg
Protein
27 gg
Fat
18 gg
Carbs
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