📝 About This Recipe
Hailing from the island of Madura, Bebek Sinjay is a legendary Indonesian culinary treasure renowned for its incredibly tender meat and shatteringly crisp skin. The secret lies in a slow-braising process (ungkep) with a rich array of aromatic spices, followed by a quick deep-fry to achieve golden perfection. Served with its signature 'Sambal Pencit'—a fiery, tangy green mango chili paste—this dish offers a masterclass in balancing savory, spicy, and sour notes.
🥗 Ingredients
Main Protein
- 1 kg Whole Duck (cut into 4 pieces, cleaned thoroughly)
- 2 tablespoons Kaffir Lime Juice (to neutralize the gaminess)
Spice Paste (Bumbu Halus)
- 12 pieces Shallots
- 8 cloves Garlic
- 2 tablespoons Coriander Seeds (toasted)
- 3 cm Turmeric (peeled and fresh)
- 3 cm Ginger
- 5 cm Galangal (freshly grated or finely chopped)
- 6 pieces Candlenuts (toasted)
Aromatics and Braising
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Salam Leaves (Indonesian bay leaves)
- 6 pieces Kaffir Lime Leaves (torn to release oils)
- 800 ml Water
- 2 teaspoons Salt (adjust to taste)
Sambal Pencit (Mango Sambal)
- 150 grams Green Mango (shredded or julienned)
- 10-15 pieces Bird's Eye Chilies (adjust for heat level)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
- 1 tablespoon Palm Sugar (finely shaved)
👨🍳 Instructions
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1
Rub the cleaned duck pieces with lime juice and 1 teaspoon of salt. Let it sit for 15 minutes to remove the gamey odor, then rinse and pat dry.
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2
Blend all ingredients under 'Spice Paste' into a very smooth paste using a food processor or mortar and pestle, adding a splash of oil if needed.
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3
In a large heavy-bottomed pot or wok, combine the spice paste, lemongrass, salam leaves, and kaffir lime leaves. Sauté briefly until fragrant.
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4
Add the duck pieces to the pot, stirring to coat every piece thoroughly with the spice mixture.
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5
Pour in the water and add salt. Bring to a boil, then reduce heat to low. Cover and simmer (ungkep) for 45-60 minutes until the duck is tender and the liquid has reduced significantly.
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6
Once the duck is tender, remove the pieces from the pot and drain. Reserve the leftover spice bits (kremesan base) from the liquid.
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7
Heat a generous amount of vegetable oil in a deep fryer or wok to 180°C (350°F).
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8
Deep-fry the duck pieces until the skin is dark golden brown and crispy, approximately 3-5 minutes per side. Remove and drain on paper towels.
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9
Fry the reserved spice bits from the braising liquid until they become crunchy 'kremesan' crumbs. Set aside.
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10
Prepare the sambal by grinding the chilies, shrimp paste, salt, and palm sugar. Fold in the shredded green mango until well combined.
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11
Plate the crispy duck, sprinkle generously with the fried spice crumbs, and serve with a side of Sambal Pencit.
💡 Chef's Tips
Always use a younger duck if possible, as the meat is naturally more tender and less fatty. Do not skip the 'ungkep' (braising) process; this is what ensures the flavor penetrates deep into the bone. Make sure the oil is very hot before frying the duck to prevent it from becoming greasy. For the crunchiest spice bits, strain the braising liquid through a fine-mesh sieve to collect all the solid aromatics before frying. If green mango is unavailable, Granny Smith apples provide a similar tart crunch for the sambal.
🍽️ Serving Suggestions
Serve with a generous portion of hot, steamed jasmine rice (Nasi Putih). Add a side of fresh 'Lalapan' such as cucumber slices, Thai basil, and cabbage. Pair with a glass of iced sweet tea (Es Teh Manis) to balance the heat of the sambal. Include a side of fried tempeh or tofu for a complete Indonesian feast. Serve on a traditional banana leaf for an authentic rustic aesthetic.