📝 About This Recipe
Hailing from the island of Madura, this iconic Indonesian dish is famous for its 'Bumbu Hitam'—a rich, savory black spice paste achieved through slow-caramelization rather than charcoal. The duck is double-cooked, first braised until succulent and then fried to a golden crisp, resulting in a complex profile of galangal, lemongrass, and toasted spices. It is a masterpiece of Indonesian street food, offering an addictive depth of flavor that is both earthy and intensely aromatic.
🥗 Ingredients
Main Ingredients
- 1 piece Whole Duck (approx. 1.5kg, cut into 4 or 8 pieces)
- 2 tablespoons Lime juice (for cleaning the duck)
- 500 ml Coconut water (for braising; adds natural sweetness)
- 2 cups Vegetable oil (for frying and finishing the spice paste)
Aromatic Spice Paste (Bumbu)
- 15 pieces Shallots (peeled)
- 8 cloves Garlic (peeled)
- 6 pieces Candlenuts (toasted)
- 10 pieces Red Bird's Eye Chilies (adjust to heat preference)
- 4 inch Fresh Galangal (sliced)
- 2 inch Fresh Ginger (peeled)
- 2 inch Fresh Turmeric (or 1 tsp powder)
- 2 teaspoons Coriander seeds (toasted)
- 1 teaspoon Black peppercorns
Herbs and Seasoning
- 3 stalks Lemongrass (bruised and tied in knots)
- 4 pieces Indonesian Bay Leaves (Salam)
- 6 pieces Kaffir Lime Leaves (torn to release oils)
- 2 teaspoons Salt (to taste)
- 1 tablespoon Palm Sugar (shaved)
👨🍳 Instructions
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1
Clean the duck pieces thoroughly. Rub with lime juice and a teaspoon of salt, let sit for 15 minutes to neutralize any gamey odors, then rinse and pat dry.
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2
Prepare the spice paste by blending the shallots, garlic, candlenuts, chilies, galangal, ginger, turmeric, coriander, and peppercorns with a splash of oil until very smooth.
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3
In a large wok or heavy-bottomed pot, combine the duck pieces, the blended spice paste, lemongrass, bay leaves, kaffir lime leaves, salt, and palm sugar.
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4
Pour in the coconut water. Bring to a boil, then reduce heat to low. Cover and simmer (braise) for 60-75 minutes until the duck is tender and the liquid has reduced significantly.
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5
Remove the duck pieces from the pot and set aside to drain. Do not discard the remaining thick spice sludge in the pot.
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6
In a separate deep pan, heat the vegetable oil. Fry the duck pieces over medium-high heat until the skin is dark golden brown and crispy (about 3-5 minutes per side). Drain on paper towels.
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7
Now, for the 'Black Sauce': Take the leftover spice paste from the braising pot and add it to the hot oil used for frying the duck (reduce oil to about 1 cup first).
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8
Fry the spice paste on low heat, stirring constantly. This is the crucial step. The paste will turn from yellow-brown to a very dark chocolate brown (almost black).
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9
Continue stirring for 15-20 minutes. Be careful not to burn it; the color change should come from slow caramelization and oil infusion. It is ready when the oil separates and the paste is dark and fragrant.
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10
Once the paste is dark black, turn off the heat. Serve the crispy duck topped generously with this intense black spice oil.
💡 Chef's Tips
Use a heavy-bottomed pan for the final spice frying to ensure even heat distribution and prevent scorching. If you cannot find coconut water, water mixed with a teaspoon of sugar works, but coconut water provides the best authentic flavor. Don't rush the darkening of the sauce; high heat will make it bitter rather than savory. For an even more tender duck, you can steam the duck with spices for 45 minutes before braising. Always use fresh galangal if possible, as it provides the signature 'woody' aroma essential to this dish.
🍽️ Serving Suggestions
Serve with hot steamed jasmine rice to soak up the flavorful black oil. Accompany with 'Sambal Korek' (a simple raw garlic and bird's eye chili sambal). Include fresh 'Lalapan' such as cucumber slices, Thai basil, and cabbage to balance the richness. A side of fried tempeh or tofu adds a wonderful textural contrast. Pair with an iced sweet tea (Teh Manis) to cut through the spice and fat.