Entree: Indonesia – East Java – Bebek Sinjay (Crispy deep-fried spiced duck from East Java served with a sharp chili shallot sambal)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 whole duck, approx. 3 lb (1.35 kg)
- 1 cup (240 ml) water for braising (plus more as needed)
- 6 shallots (about 120 g)
- 6 cloves garlic (about 18 g)
- 2 candlenuts (about 10 g)
- 1 tbsp (6 g) coriander seeds, toasted
- 2 tsp (4 g) ground turmeric
- 1 inch (2.5 cm) galangal, peeled and chopped (about 10 g)
- 1 inch (2.5 cm) fresh ginger, peeled and chopped (about 10 g)
- 1 tbsp (15 ml) tamarind paste
- 2 tsp (10 g) coarse salt
- 1 tsp (4 g) palm sugar or brown sugar
- 3 tbsp (45 ml) vegetable oil for sautéing paste
- 6 cups (1.4 L) neutral oil for deep-frying
- Steamed rice to serve
- Fresh cucumber slices to serve
Sambal Bawang (chili shallot dip)
- 10 bird's eye chilies (adjust to heat preference) (about 30 g)
- 4 shallots (about 80 g)
- 2 cloves garlic (about 6 g)
- 1 tsp (5 g) coarse salt
- 1 tsp (4 g) palm sugar or granulated sugar
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) vegetable oil

Instructions

1. Combine shallots, garlic, candlenuts, toasted coriander, turmeric, galangal, ginger, tamarind paste, salt, and sugar in a blender with a little water and process to a smooth paste.
2. Heat 3 tbsp (45 ml) vegetable oil in a wide pot over medium heat; sauté the spice paste until fragrant, about 3–5 minutes.
3. Add the whole duck and 1 cup (240 ml) water to the pot; turn the duck to coat in the paste. Cover and simmer gently for 45–60 minutes until the meat is tender and partially falling from the bone; add small amounts of water if the pot becomes dry.
4. Remove the duck from the braising liquid and let it cool slightly; reserve 1/2 cup (120 ml) of the braising liquid for the sambal if desired. Pat the duck dry with paper towels.
5. Heat 6 cups (1.4 L) vegetable oil in a deep pan or wok to 350°F (175°C) and deep-fry the duck in batches or whole (carefully) until the skin is deeply golden and crisp, about 6–10 minutes for pieces or 12–15 minutes for a whole bird; remove and drain on a rack or paper towels.
6. For the sambal bawang, grind the bird's eye chilies, shallots, and garlic coarsely with salt and sugar using a mortar and pestle or a food processor; add lime juice and 1 tbsp (15 ml) vegetable oil and mix to a coarse paste. Taste and adjust salt, sugar, and lime.
7. Carve the duck and serve immediately with steamed rice, cucumber slices, and a generous spoonful of sambal bawang.