Indonesian Cuisine
Bebek Rica Kemangi Kuah Santan (Spicy Coconut Duck with Basil), Savory and Spicy Down to the Bone
Prep
20 min
Cook
70 min
Servings
5
Level
Medium
The combination of savory coconut milk and the fiery kick typical of rica-rica, paired with the fragrant aroma of fresh basil, turns this duck into a special weekend dish. The duck meat is slow-cooked until tender, then drenched in a thick, spice-infused coconut sauce that soaks in perfectly. Perfect as a family lunch menu with steaming hot rice.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole duck meat, cut into 8 pieces
- 1 piece lime
- 400 ml thick coconut milk
- 300 ml water
- 2 bunches basil leaves, picked from stems
- 4 leaves kaffir lime leaves
- 2 stalks lemongrass, bruised
- 3 cm galangal, bruised
- 4 tbsp cooking oil for sautéing
- 1.5 tsp salt
- 1 tsp granulated sugar
- 8 pieces curly red chilies
- 10 pieces red bird's eye chilies
- 8 shallots
- 4 cloves garlic
- 3 candlenuts, toasted
- 2 cm ginger
- 2 cm roasted turmeric
- 2 pieces red tomatoes
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👩🍳 Instructions
- 1 Rub the duck pieces with lime juice and a little salt, let sit for 15 minutes, then rinse clean to remove any gamey smell.
- 2 Boil the duck in boiling water with a little salt for 30-40 minutes until half-tender, then drain.
- 3 Blend the curly red chilies, bird's eye chilies, shallots, garlic, candlenuts, ginger, roasted turmeric, and tomatoes using a blender or mortar and pestle until smooth.
- 4 Heat the oil, then sauté the ground spice paste together with the lemongrass, galangal, and kaffir lime leaves until fragrant and cooked through, a sign is when the oil starts to separate from the spices.
- 5 Add the pre-boiled duck pieces, stir well so the spices coat the entire surface of the meat perfectly.
- 6 Pour in the thick coconut milk and water, stir gently so the coconut milk doesn't curdle, and cook over low heat while stirring occasionally.
- 7 Season with salt and sugar, continue cooking until the sauce thickens and the seasoning soaks into the meat, about 20-25 minutes.
- 8 Add the basil leaves, stir briefly until wilted, adjust the taste, then remove from heat and serve while warm.
💡 Tips
• Boil the duck first before cooking it with the spices so the meat texture becomes more tender and not tough.
• Use fresh coconut milk squeezed from real coconut for a richer, more natural flavor compared to instant coconut milk.
• Stir gently and use low heat once the coconut milk is added so the sauce doesn't curdle.
• Add the basil at the end of cooking so its aroma stays fresh and doesn't wilt too much.
📊 Nutrition Facts / serving
410
Calories (kcal)
28 g
Protein
29 g
Fat
9 g
Carbs
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