Indonesian Cuisine
Bebek Kuah Kuning Rempah Tulang Muda (Duck in Yellow Spiced Broth with Tender Bones), Savory, Warm, and Perfectly Infused
Prep
20 min
Cook
90 min
Servings
5
Level
Medium
A vibrant yellow-broth dish featuring duck pieces slowly simmered until the bones turn tender and the meat becomes soft and fully infused with spices. The blend of turmeric, ginger, and lemongrass gives off a comforting, warm aroma, perfect for chilly weather or whenever you want a heartwarming lunch. The light, savory broth is so addictive you'll want to slurp it up to the very last drop.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole, cut into 8-10 pieces duck
- 2 liters water
- 3 stalks, bruised lemongrass
- 3 inch piece, bruised galangal
- 3 leaves bay leaves
- 5 leaves kaffir lime leaves
- 3 inch piece, bruised ginger
- 4 inch piece, lightly charred turmeric
- 8 shallots
- 5 cloves garlic
- 4 , toasted candlenuts
- 1 tsp ground coriander
- 1/2 tsp ground pepper
- 5 pieces curly red chilies
- 500 ml thin coconut milk
- 2 tsp, or to taste salt
- 1 tsp granulated sugar
- 1 tsp mushroom seasoning powder or chicken bouillon powder
- 4 tbsp, for sautéing cooking oil
- 2 stalks, sliced scallions
- 1 piece, for the initial marinade lime
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👩🍳 Instructions
- 1 Wash the duck pieces thoroughly, rub them with lime juice and a little salt, and let sit for 15 minutes to remove any gamey smell, then rinse again with clean water.
- 2 Boil the duck with the water, lemongrass, galangal, bay leaves, kaffir lime leaves, and ginger for 45-60 minutes over medium-low heat until the meat is tender and the bones start to soften. Skim off any foam that rises to the top to keep the broth clear.
- 3 While waiting, blend the shallots, garlic, candlenuts, turmeric, red chilies, coriander, and pepper using a blender or mortar and pestle until completely smooth.
- 4 Heat the oil and sauté the spice paste until cooked, fragrant, and darker in color, about 7-8 minutes over medium heat so it doesn't burn.
- 5 Add the sautéed spice paste into the pot with the simmering duck, stir well, and cook for another 15 minutes so the seasoning soaks into the meat.
- 6 Pour in the thin coconut milk little by little while continuously stirring gently to prevent it from splitting, and cook over low heat.
- 7 Season with salt, sugar, and mushroom seasoning powder, then adjust to taste. Keep cooking until the broth reduces slightly and the seasoning is fully absorbed into the duck's bones and meat, about 20-30 minutes.
- 8 Before removing from the heat, sprinkle in the sliced scallions, stir briefly, then turn off the heat. Serve warm with steamed white rice.
💡 Tips
• Simmer the duck over low heat for a good amount of time so the bones become truly tender and the meat doesn't turn tough.
• To remove the gamey smell even more effectively, add a little charred turmeric during the initial boiling stage.
• Don't stir the coconut milk too quickly or over high heat, as it may split — use low heat and stir gently.
• The dish can be made spicier by adding whole bird's eye chilies while cooking, for those who like a broth with more of a kick.
📊 Nutrition Facts / serving
410
Calories (kcal)
28 g
Protein
26 g
Fat
9 g
Carbs
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