Crispy Duck à la Bebek Bengil Restaurant, Ubud (Bali-Indonesia)

Balinesse fried duck is probably the best type of duck dish in the world. Okay that probably goes together with peking duck...oh who cares.

There is one restaurant in Ubud Bali which is very famous with its fried duck, The Bebek Bengil Restaurant (dirty duck restaurant), what else? The ambiance of the restaurant is excellent (you can chose to eat in a small individual hut next to the paddy field) , and the most important is, of course, the main menu, crispy duck.

I found its recipe on this site, many many thanks to its writer by the way. But i just follow the instruction slightly different. I skip the marinate part, and boil the duck with all of the ingredients before frying it, and then eat it with rice and spicy sambal terasi (condiment made of shrimp paste).

Crispy Duck

Ingredients :

• 2 duck tighs, marinate for 15 minutes with fresh lemon juice, and grilled in your oven for 10 minutes
• water to boil (aprox. 1500 ml)
• Cooking oil for deep frying
• 3 goose of garlic, chopped
• 3 salam leaves (indonesian bay leaf)
• ½ tsp kencur powder
• 1 tsp of ginger powder
• 1 tsp of galanga powder
• 1,5 tsp of coriander seed, in powder
• ½ tsp of pepper
• 1 tsp of salt

Method:

1. Sprinkle the lemon juice on the duck, set it aside for 15 minutes.
2. Grill for 10 minutes.
3. Boil all of the spices and the duck tighs until the duck is tender.
4. Omit the greasy part of it, and deep fry it.

Sambal Terasi

Ingredients:

• 1 tsp of shrimp paste
• 1 tsb of cooking oil
• 1 chopped tomato
• 2 or more chilies
• 50 ml of water

Method:

1. Heat the cooking oil in a small pan. Add the remaining ingredients before adding water in the end. Continue cooking until the tomato turns into paste.