Indonesian Cuisine
Sup Bebek Rempah Kuah Bening (Clear Spiced Duck Soup), Warm and Refreshing on a Rainy Day
Prep
20 min
Cook
100 min
Servings
6
Level
Medium
This duck soup has a clear, lightly savory broth that's still rich with spices, the result of a long simmer until the duck meat turns tender and the aroma becomes wonderfully fragrant. It's perfect as a warming dish for cold weather, or whenever you're craving something comforting yet still hearty. The secret lies in the technique of boiling the duck with ginger and lemongrass to completely remove the gamey smell, so the broth stays clean and fresh.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 whole (cut into 8-10 pieces) duck
- 2.5 liters water
- 5 cm piece, smashed ginger
- 3 stalks, smashed lemongrass
- 4 leaves bay leaves
- 5 leaves kaffir lime leaves
- 6 cloves, smashed garlic
- 8 cloves, smashed shallots
- 1 tsp, crushed whole peppercorns
- 1/4 whole, crushed nutmeg
- 3 cm piece, lightly charred then smashed turmeric
- 2 pieces, sliced into rounds carrots
- 2 pieces, cut into large dice potatoes
- 3 stalks, sliced scallions
- 2 stalks, sliced celery
- to taste for garnish fried shallots
- 2 tsp (adjust to taste) salt
- 1 tsp granulated sugar
- 1 tsp (optional) powdered broth seasoning
- 3 tbsp, for sautéing cooking oil
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👩🍳 Instructions
- 1 Wash the duck pieces thoroughly, rub them with lime juice and salt, massage briefly, then rinse again under running water to reduce the gamey smell.
- 2 Boil the duck with water, ginger, and lemongrass for 10 minutes in boiling water, then discard this first boiling water (blanching) to remove impurities and excess fat.
- 3 Bring another 2.5 liters of fresh water to a boil, add the blanched duck, then add the bay leaves, kaffir lime leaves, crushed peppercorns, nutmeg, and smashed turmeric.
- 4 Heat the oil and sauté the smashed garlic and shallots until fragrant and lightly browned, then add them into the duck broth.
- 5 Simmer over low heat for 60-75 minutes or until the duck meat is completely tender, occasionally skimming off any foam that rises to the surface to keep the broth clear.
- 6 Once the meat is tender, add the carrots and potatoes, and cook until the vegetables are done and slightly soft, about 15 minutes.
- 7 Season with salt, sugar, and powdered broth seasoning, taste and adjust until the broth has the right savory flavor.
- 8 Finally, add the scallions and celery, cook briefly until wilted, then turn off the heat.
- 9 Serve the duck soup piping hot in bowls, sprinkle fried shallots on top, and enjoy with warm steamed rice.
💡 Tips
• The blanching step at the beginning is crucial for removing the duck's gamey smell, so don't skip this step.
• Use low heat during the long simmer so the meat becomes evenly tender and the broth doesn't turn cloudy.
• If you want a richer broth, add chicken bones while simmering to strengthen the stock's flavor.
• This soup tastes even better if left in the fridge overnight and reheated, as the flavors meld together more.
📊 Nutrition Facts / serving
385
Calories (kcal)
28 g
Protein
22 g
Fat
18 g
Carbs
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