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7 Typical Indonesian Duck Cuisine and Recipes

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Foodinfo.com - Before we discuss various duck dishes and their recipes, foodinfo would like to give you a glimpse of duck. Duck is one of the most popular types of poultry to be processed into dishes other than chicken. You need to know that duck is one of the foodstuffs that have very good nutritional content for our bodies. In addition to chicken and beef, duck meat also has a high protein content. However, please note that in addition to containing a high source of protein and good for our bodies, duck meat also contains high cholesterol. If you have problems with cholesterol, then you should pay a little attention if you consume duck meat.

Now duck has become one of the foods that are much favored by the public, in various age groups ranging from children, teenagers, adults and the elderly. Duck meat has a savory and delicious taste, definitely better than chicken. Duck can be processed into various types of dishes with a mixture of spices typical of the archipelago. With spices typical of the archipelago, we can make various duck dishes such as duck betutu, black spice duck, fried duck and many others.
Well, after we discuss about ducks, then foodinfo will provide a review of recipes for various Indonesian duck dishes.

Here are a variety of typical Indonesian duck dishes and their recipes

1. Madura Black Spice Duck


Material :
  • 1 old duck (for a fibrous meat texture) 
  • 10 cloves of garlic 
  • 20 cloves of red onion 
  • 50 pieces of cayenne pepper 
  • 10 pieces of curly red chili 
  • 1 finger ginger 
  • 1 turmeric finger 
  • 1 finger galangal 
  • 1 teaspoon coriander 
  • 1/2 teaspoon pepper 
  • 2 hazelnuts 
  • 10 lime leaves, middle stalk removed
  • 2 lemongrass stalks, just take the white
  • 4 seeds of tamarind 
  • Salt to taste 
  • enough seasoning
How to make :
  1. Put the duck into a container, sprinkle with lime juice and let stand for a while.
  2. Put all ingredients in a blender except tamarind, add water and blend until smooth.
  3. Put the duck meat into the pan, add the spices that have been blended. Add water. Add salt, seasoning and tamarind. Boil the duck meat while checking the taste.
  4. Cover the pan with a lid, so that the duck meat can be boiled/unkep perfectly.
  5. Wait until the water is reduced and the spices are absorbed. 
  6. If the seasoning has run out of water, remove the duck meat and separate it from the marinade.
  7. Reheat the oil in the pan, and fry the duck meat until cooked and browned.
  8. Remove the duck meat that has been fried and drain.
  9. Next, add the spices from the duck stew that had been set aside into the oil that was used to fry the duck. Saute the spices over low heat. 
  10. Saute the spices while stirring until the spices are black. 
  11. After it turns black, remove the spices and pour it over the duck meat that has been fried.
  12. Madura black spice duck is ready to be served.

2. Betutu Duck

Material : 

  • 1 whole duck, clean, coat with lime juice and a little salt, let it rest in the fridge
  • 1 bunch of young cassava leaves, boiled then roughly sliced
  • 3 bay leaves
  • 6 lime leaves
  • Salt, pepper, mushroom broth and brown sugar to taste
  • Oil for frying
  • Banana leaves and aluminum foil for wrapping
  • Fine Seasoning: 12 red onions
  • 6 cloves of garlic
  • 4 pieces of roasted hazelnut
  • 1 tsp roasted coriander
  • Big and curly red chili according to taste
  • 1/4 tsp nutmeg powder
  • 1 tsp turmeric powder
  • a finger of galangal
  • 1/2 finger ginger
  • 1/2 finger kencur
  • 2 lemongrass stalks (white part)
  • 1 tsp grilled shrimp paste

How to make

  1. Sauté ground spices, bay leaf, lime leaves, cook for a while until the spices are completely cooked, releasing oil
  2. Add salt, pepper, mushroom broth and brown sugar to taste, check the taste, if it's right, remove it and let it cool for a while
  3.  Take 1-2 tablespoons of seasoning, mix it with boiled cassava leaves, mix well
  4. Rinse/wash the duck again, drain and then pierce the duck's body with a fork, place the duck on a wide and layered banana leaf.
  5. Put the cassava leaves into the duck's body cavity, then cover/pin it with a stick, then rub the remaining spices to all parts of the duck's body until evenly distributed.
  6. Wrap the duck in banana leaves, cover again with aluminum foil, let it rest in the fridge (I used it overnight)
  7. Steam the duck for 2.5-3 hours/until it's tender (using a pressure cooker is faster)
  8. Open the aluminum foil and then burn it (I'm on coals)/oven until the leaves dry for about 1/2-1 hour
  9. Betutu duck is ready to be served

3. Rica-Rica Duck

Material :

  • 1 duck (cut into small pieces)
  • Enough water)
  • 2 stalks lemongrass (geprek) 
  • 4 lime leaves 
  • 1 segment of galangal (geprek) 
  • 1 bunch of basil leaves 
  • Sugar, salt, powdered stock (to taste)
  • Cooking oil for frying

Ground spices : 

  • 10 cloves of red onion 
  • 7 cloves of garlic 
  • 2 hazelnuts 
  • 20 pieces of cayenne pepper 
  • 15 pieces of curly chili 
  • A handful of turmeric  
  • A piece of ginger
How to make :
  1. Cuci daging bebek dengan bersih dan tambahkan perasan jeruk nipis, diamkan kurang lebiih 15 menit
  2. Rebus bebek hingga masak. Sambil menunggu bebek masak sekitar 15 menit,
  3. Blender semua bumbu halus dengan menambahkan sediikit air putih.
  4. Setelah halus, masukkan bumbu ke wajan yang baru kemudian tumis dengan minyak. dengan menambahkan serai, lengkuas dan daun jeruk..
  5. Tiriskan bebek jika sudah mulai empuk.
  6. Tumis bumbu hingga matang, tambahkan serai, daun jeruk, lengkuas, garam, gula dan penyedap rasa
  7. Setelah harum dan wangi, masukkan bebek dan aduk-aduk kembali sampai rata.
  8. Tambahkan sedikit air dan aduk kembali sampai rata.
  9. Biarkan hingga matang dan kuahnya sudah menyusut.
  10. Setelah bebek matang, masukkan daun kemangi dan aduk ke,bali hingga rata.
  11. Selanjutnya matikan kompor dan bebek rica-rica siap di sajikan.

4. Bebek Sinjay Sambal Mangga


Bahan :

  • 1 ekor bebek utuh yang sudah dibului, cuci bersih dan potong-potong
  • 1 buah jeruk nipis
  • 2 batang serai
  • 5 lembar daun jeruk
  • 3 buah asam jawa
  • 2 ruas jari lengkuas muda, parut
  • 1/2 gelas air
  • minyak goreng secukupnya

Bumbu Halus:

  • 8 butir kemiri
  • 10 butir bawang merah8 siung bawang putih
  • 5 buah cabai rawit
  • 2 ruas jari kunyit
  • 1 ruas jari jahe
  • 1 ruas jari kencur
  • 1 sendok teh gula pasir
  • garam secukupnya
Sambal Mangga:
  • 1 buah mangga muda
  • 2 cabai merah keriting
  • 10 cabai rawit merah
  • 1 sendok teh gula merah
  • 1/2 keping terasi

Pelengkap:

  • Irisan mentimun secukupnya
  • Kemangi segar secukupnya

Cara Membuat Bebek Sinjay:

  1. Lumuri bebek yang sudah dicuci bersih dengan air jeruk nipis, kemudian diamkan selama 30 menit sampai sejam untuk menghilangkan bau amisnya.
  2. Panaskan sedikit minyak goreng, lalu tumis bumbu halus, serai, daun jeruk, asam jawa, dan lengkuas parut sampai harum.
  3. Masukkan bebek ke dalam tumisan bumbu, lalu aduk rata. Bumbui dengan garam dan gula secukupnya.
  4. Masukkan minyak hingga menenggelamkan sebagian tubuh bebek.
  5. Masak bebek dengan api kecil selama 2 jam. Bebek akan mengeluarkan kaldu selagi diungkep. Jika airnya sudah menyusut, masukkan setengah gelas air dan masak lagi sampai kering dan bebek matang.
  6. Setelah bebek matang, tiriskan kembali minyaknya. Sisakan bebek dan remah-remah bumbunya.

Cara Membuat Sambal Mangga:

  1. Selanjutnya buat sambal mangga. Kupas mangga, kemudian serut atau iris memanjang seperti korek api.
  2. Haluskan cabai merah keriting, cabai rawit, terasi, dan gula merah dengan cara diuleg.
  3. Masukkan mangga muda yang sudah diserut, kemudian uleg kembali secukupnya. Sampai mangga muda layu saja, tak perlu sampai halus.
  4. Sajikan sepotong bebek sinjay dan remah bumbunya bersama nasi putih, sejumput sambal mangga, irisan mentimun, dan sekuntum kemangi.

5. Bebek Goreng Rempah

Bahan :

  • 1 ekor bebek muda, potong
  • 5 siung bawang putih, haluskan
  • 1 sdt ketumbar
  • 3 ruas kunyit, haluskan
  • 2 ruas lengkuas, haluskan
  • 2 ruas jahe, haluskan
  • 3 batang sereh, ambil pangkalnya lalu haluskan
  • gula dan garam secukupnya
  • 3 lembar daun jeruk
  • 2 lembar daun salam

Bahan sambal korek:

10 buah cabai rawit
3 siung bawang putih
1/4 sdt terasi
1/4 garam
1/4 sdt gula

Cara memasak:
1. Bersihkan bebek lalu rebus sampai mendidih. Buang airnya, rebus lagi dengan air baru sampai mendidih. Buang lagi airnya, cuci bersih bebek sambil dicabuti bulunya
2. Tumis semua bumbu. Masukkan bebek, tuang 500 ml air. Rebus hingga kuah asat. Saring bumbunya
3. Goreng bebek dan bumbu sampai kering
4. Ulek sambal korek
5. Sajikan bebek dengan sambal.

6. Bebek Lodho

Bahan :

  • 1 ekor bebek ukuran kecil atau sedang, bakar terlebih dahulu setelah di cuci. Sisihkan.
  • 1000 ml santan sedang
  • 2 lembar daun salam
  • 2 cm lengkuas, geprek
  • 2 lembar daun jeruk purut
  • 10 buah cabai rawit merah
  • 1 batang serai, memarkan
  • 1 sdm gula merah
  • 1 sdt kaldu ayam dan garam secukupnya

Bumbu halus:

  • 8 buah bawang merah
  • 3 siung bawang putih
  • 4 butir kemiri, sangrai
  • 1 sendok teh ketumbar, sangrai
  • 1/2 sendok teh merica butiran
  • 1 cm jahe
  • 2 cm kunyit
  • 1 cm kencur
  • 5 buah cabai merah


Cara membuat:

1. Tumis bumbu halus hingga harum dan benar-benar matang
2. Masukkan santan, dan semua bumbu lain
3. Biarkan hampir mendidih
4. Masukkan bebek yang sudah di bakar dan di potong sesuai selera
5. Masak sambil sesekali di aduk hingga 15 menit. Korekasi rasa, jika sudah pas rasanya.
Tutup panci.
6. Ungkep bebek dengan bumbu dengan api kecil, hingga sekitar 1 jam (sampai matang)
7. Jika kuah sudah menyusut dan bumbu sudah meresap, angkat dan sajikan dengan nasi gurih dan urap-urap

7. Bebek Cabe Ijo


Bahan :

  • 1 ekor bebek muda, biasa beli yg udah dikukiti & sudah dibakar, jd tinggal cuci bersih & potong sesuai selera
  • 1 buah Jeruk Nipis

Bumbu halus :

  • 12 siung Bawang Merah 
  • 7 siung Bawang Putih 
  • 300-400 gram Cabe Ijo keriting ( optional)
  • 15 rawit ijo
  • ½ sdt Merica bubuk
  • 2 gr Kunyit (1 cm)
  • 26 gr Jahe (1 ruas besar)
  • 35 gr Lengkuas (kurleb 4-5 cm)
  • 3 buah Kemiri
  • Garam sckpnya
  • 1 sdt gula pasir 
Bahan yg di tumis :
  • 5 siung bwg merah iris
  • 3 siung bwg putih iris
  • Minyak untuk menumis seckpnya
  • 2 lembar Daun Kunyit
  • 6 lembar Daun Jeruk Purut
  • 3 buah Asam Kandis
  • 2 batang Serai, memarkan
  • Air secukupnya  (500 ml)

Cara Membuat :

1. Pertama bebek yg sdh di cuci bersih & dipotong2 dilumuri dengan air jeruk nipis diamkan selama 30 menit. Lalu cuci bersih tiriskan.
2. Panaskan minyak goreng,tumis bwg merah, bwg putih, daun2 & serai, tumis sampai wangi, stlh itu mskn bumbu halus, tumis lg sbntr, terakhir mskn bebek hingga tercampur rata , biarkan sebntr,lalu masukkan air dan masak hingga daging bebek empuk, tmbhkn asam kandis, masak sampai kuah mengental
3. Angkat dan sajikan.

Note*
- pas uleg cabe ijo lgsg sklian sm kunyit ya, biar wrnnya cabenya ga berubah - Blender bersamaan bawang merah & putih, rawit, kemiri, jahe,cabe ijo 100 gr
- Uleg 250-300 gr cabe ijo + garam + kunyit dengan ulekan, jangab sampai halus
- Kalau seandainya cabe semua di blender, kombinasikan dengan kunyit sekalian..
- The kandis acid is added when the duck meat is tender, a few moments before the fire is turned off
- If you want a short time, the duck is boiled in a pressure cooker until half cooked, add lime leaves, salam & lemongrass

Thus 7 typical Indonesian duck dishes and their recipes. Hopefully this Indonesian recipe can be used as a recommendation to always be able to experiment and try to cook your own typical Indonesian dishes, one of which is a variety of duck dishes.
Hopefully it can be useful for loyal foodinfo.com readers.

Also read:  11 Typical Sundanese Foods Complete with delicious and easy recipes .

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