Chicken & Meat
Rica-Rica Bebek (Spicy Manadonese Duck) - Bold, Bracing Heat That Keeps You Coming Back
Prep
20 min
Cook
70 min
Servings
5
Level
Medium
Rica-rica bebek is a signature Manado dish that pairs savory duck meat with a fiery, aromatic rica chili sambal. Chili, ginger, and kaffir lime leaves are sautéed until fragrant and soak perfectly into every fiber of the meat, creating a dish that'll have you sweating yet unable to stop eating. Perfect as a special weekend menu for true spice lovers.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole duck duck meat, cut into 8-10 pieces
- 2 lime
- 6 leaves kaffir lime leaves
- 2 stalks lemongrass, bruised
- 1 handful Thai basil leaves
- 2 red tomatoes, diced
- 1 tbsp palm sugar, finely shaved
- 1 tsp salt
- 5 tbsp cooking oil
- 300 ml water
- 10 curly red chilies
- 8 red bird's eye chilies
- 8 shallots
- 5 cloves garlic
- 3 cm ginger
- 2 cm turmeric
- 3 candlenuts, toasted
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👩🍳 Instructions
- 1 Wash the duck pieces thoroughly, then rub with lime juice and a little salt. Let sit for 15 minutes, then rinse again under running water to remove any gamey odor.
- 2 Boil the duck in boiling water together with a bit of lemongrass for 30-40 minutes until tender but still firm. Drain and set the cooking liquid aside.
- 3 Blend the curly red chilies, bird's eye chilies, shallots, garlic, ginger, turmeric, and candlenuts using a blender or mortar and pestle until you get a smooth spice paste.
- 4 Heat the cooking oil, then sauté the spice paste together with the bruised lemongrass and kaffir lime leaves until fragrant and cooked through, about 8-10 minutes over medium heat.
- 5 Add the boiled duck pieces, stirring well until all the meat is fully coated with the spice paste.
- 6 Pour in 300 ml of the reserved duck cooking liquid, then add the palm sugar and salt. Stir well and cook over low heat until the seasoning is absorbed and the sauce reduces, about 20 minutes.
- 7 Add the diced tomatoes and cook for 3-5 minutes until slightly softened but not falling apart.
- 8 Finally, add the Thai basil leaves, stir briefly until wilted, then turn off the heat. Taste and adjust the salt and sugar as needed.
- 9 Remove from heat and serve the rica-rica bebek warm with steamed white rice.
💡 Tips
• Boil the duck first until tender before cooking it with the spice paste so the meat texture isn't tough and the seasoning can soak in more easily.
• Use lime juice and trim away excess fatty skin to remove the strong, gamey smell typical of duck.
• Toast the candlenuts before blending so they're more fragrant and don't taste raw when cooked.
• For an extra kick of heat, add whole bird's eye chilies while sautéing instead of blending them all into the paste.
📊 Nutrition Facts / serving
410
Calories (kcal)
28 g
Protein
26 g
Fat
12 g
Carbs
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