Indonesian Cuisine
Bebek Suwir Woku Belanga (Shredded Duck in Manado-Style Woku Sauce), Fresh & Spicy with Basil
Prep
30 min
Cook
70 min
Servings
5
Level
Medium
This shredded duck cooked in Manado's signature woku spice blend delivers a fresh, spicy flavor thanks to plenty of basil leaves, lime leaves, and lemongrass. The tender, savory duck meat pairs perfectly with a thick, tempting reddish-yellow sauce. It's perfect as a special lunch dish that keeps you coming back for more, right down to the last bite.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole (cut into 8 pieces) duck meat
- 2 pieces limes
- 2 bunches basil leaves
- 8 leaves lime leaves
- 2 leaves pandan leaves
- 3 stalks (bruised) lemongrass
- 3 stalks (sliced) scallions
- 3 pieces red tomatoes
- 10 pieces red bird's eye chilies
- 8 pieces curly red chilies
- 10 cloves shallots
- 6 cloves garlic
- 3 inch piece turmeric
- 3 inch piece ginger
- 4 pieces candlenuts
- 6 tbsp cooking oil
- 2 tsp salt
- 1 tsp granulated sugar
- 1 tsp powdered broth seasoning
- 500 ml water
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👩🍳 Instructions
- 1 Rub the duck pieces with lime juice and a little salt, let sit for 20 minutes, then rinse thoroughly to remove any gamey smell.
- 2 Boil the duck in boiling water together with the pandan leaves and 1 stalk of lemongrass for 30-40 minutes until tender. Remove, drain, and set the cooking liquid aside.
- 3 Blend the shallots, garlic, candlenuts, turmeric, and ginger into a smooth spice paste.
- 4 Heat the oil and sauté the spice paste until fragrant and cooked through, then add the remaining bruised lemongrass, lime leaves, and the whole curly red chilies.
- 5 Add the chopped tomatoes and stir until they soften and release their juices.
- 6 Add the boiled duck pieces and mix well with the spice paste until the duck is fully coated.
- 7 Pour in about 500 ml of the duck cooking liquid, then add salt, sugar, and powdered broth seasoning. Cook over medium heat, stirring occasionally.
- 8 Add the whole bird's eye chilies and scallions, and cook until the sauce reduces and thickens, about 15-20 minutes.
- 9 Finally, add the basil leaves and stir briefly until wilted, then turn off the heat to keep the basil's aroma fresh.
- 10 Remove from heat and serve the duck woku warm with steamed white rice.
💡 Tips
• Boil the duck first until tender so that when it's cooked with the woku spice paste, the meat is no longer tough and absorbs the flavors better.
• Don't add the basil too early, as it will wilt and lose its distinctive aroma — add it at the very end, just before removing from heat.
• Use whole bird's eye chilies without cutting them so the spice level can be adjusted to taste and the sauce isn't overwhelmingly spicy.
• Don't throw away the duck cooking liquid, as it contains a naturally savory broth that will enrich the flavor of the woku sauce.
📊 Nutrition Facts / serving
385
Calories (kcal)
28 g
Protein
24 g
Fat
12 g
Carbs
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