📝 About This Recipe
Originating from Kartasura, Central Java, this legendary dish is celebrated for its incredibly tender meat and shatteringly crisp skin. Unlike typical fried duck, Bebek Goreng Haji Slamet is braised for hours in a rich 'ungkep' of aromatic spices and coconut water until the flavors penetrate to the bone. Served with the signature fiery Sambal Korek, it offers a masterclass in the balance of savory umami and intense heat.
🥗 Ingredients
Main Ingredients
- 1 piece Whole Duck (approx. 1.2kg, cleaned and cut into 4 pieces)
- 1 liter Coconut Water (for tenderizing and subtle sweetness)
- 6 pieces Kaffir Lime Leaves (torn to release aroma)
- 4 pieces Indonesian Bay Leaves (Salam)
- 2 stalks Lemongrass (bruised and knotted)
- 3 cm Galangal (bruised)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 6 cloves Garlic
- 2 tablespoons Coriander Seeds (toasted)
- 4 cm Turmeric (fresh or 1 tbsp powder)
- 2 cm Ginger
- 5 pieces Candlenuts (toasted)
- 2 teaspoons Salt (adjust to taste)
Signature Sambal Korek
- 20 pieces Bird's Eye Chilies (red and green mix)
- 3 cloves Garlic
- 1/2 teaspoon Salt
- 3 tablespoons Hot Frying Oil (use the oil from frying the duck)
👨🍳 Instructions
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1
Clean the duck thoroughly. Rub with lime juice and salt, let sit for 15 minutes, then rinse to remove any gamey odors.
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2
Grind all 'Bumbu Halus' ingredients into a smooth paste using a blender or traditional mortar and pestle.
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3
In a large heavy-bottomed pot or wok, combine the duck pieces, spice paste, lemongrass, bay leaves, kaffir lime leaves, and galangal.
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4
Pour in the coconut water until the duck is mostly submerged. Bring to a boil over medium heat.
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5
Reduce heat to low, cover the pot, and simmer (braise) for 60-90 minutes. Flip the duck occasionally until the liquid has reduced and the meat is fork-tender.
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6
Remove the duck from the liquid and let it drain and air-dry for at least 30 minutes. This is crucial for achieving a crispy skin.
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7
Heat a generous amount of vegetable oil in a wok over high heat until it begins to shimmer (approx 180°C/350°F).
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8
Deep-fry the duck pieces in batches. Fry for 3-5 minutes per side until the exterior is a deep golden brown and crispy. Avoid overcooking, as the meat is already cooked.
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9
While the duck fries, prepare the Sambal Korek: coarsely grind the chilies, garlic, and salt in a mortar.
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10
Once the duck is done, take 3 tablespoons of the piping hot oil from the wok and pour it directly over the sambal. It should sizzle loudly.
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11
Drain the duck on paper towels to remove excess oil.
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12
Serve the crispy duck immediately while hot, accompanied by a mound of steamed jasmine rice, the Sambal Korek, and fresh vegetables.
💡 Chef's Tips
Always use coconut water instead of plain water for the braising liquid; it acts as a natural tenderizer and adds a unique savory sweetness. Don't skip the air-drying step after braising; frying damp duck will cause oil splatters and result in soggy skin. If you prefer the meat to literally fall off the bone, you can use a pressure cooker for the braising stage for 30 minutes. Save the leftover braising liquid (bumbu ungkep), fry it separately with a bit of flour to create 'kremes' (crispy bits) to sprinkle over the rice. For the most authentic flavor, use a mature duck (bebek afkir) as it has a deeper flavor and holds up better during long braising.
🍽️ Serving Suggestions
Serve with warm 'Nasi Uduk' (coconut rice) for an even richer meal. Pair with 'Lalapan' (fresh raw vegetables) like cabbage, cucumber slices, and lemon basil (kemangi) to cut through the richness. Add a side of fried tempeh or tofu that has been braised in the same duck spices. Enjoy with a tall glass of 'Es Teh Manis' (Indonesian sweet iced tea) to soothe the heat from the Sambal Korek. Include a side of 'Sayur Asem' (tamarind soup) for a refreshing, tart contrast to the fried duck.