Indonesian Crispy Fried Duck

Ingredients

• 6 medium shallots, peeled
• 5 cloves garlic cloves, peeled
• 3 medium fresh red chilies
• 1.5 inch piece fresh ginger, peeled
• 1 inch piece fresh turmeric root, peeled
• 1 inch piece galangal (laos), peeled
• 2 stalks lemongrass stalks, white parts only
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• 1 teaspoon salt
• 1 duck (3-3.5 lbs) whole duck, cut into 8 pieces
• 1 cup coconut milk, full-fat
• 1 cup water
• 1 tablespoon palm sugar
• ½ tablespoon tamarind paste
• 3 cups vegetable oil for frying
• 2 limes fresh lime wedges
• ¼ cup fresh cilantro leaves, roughly chopped

Instructions

1. 1

   Roughly chop 6 medium shallots, 5 peeled garlic cloves, 3 medium fresh red chilies (seeds removed for less heat if desired), a 1.5-inch piece of fresh ginger, 1 inch of fresh turmeric root, 1 inch of galangal, and the white parts of 2 lemongrass stalks. Add all to a food processor along with 1 teaspoon ground coriander, 0.5 teaspoon ground cumin, and 1 teaspoon salt.

2. 2

   Pulse the mixture until it forms a smooth, thick paste, scraping down the sides as needed — this should take 3-4 minutes. If the paste is too dry to blend, add 2-3 tablespoons of water one tablespoon at a time. You want the consistency of wet sand that holds together when squeezed.

3. 3

   Pat the duck pieces dry with paper towels — this helps them brown better when fried. If the pieces are larger than your palm, cut them into smaller, more manageable chunks so they cook evenly.

4. 4

   Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil shimmers, add the spice paste all at once and stir constantly for 5-7 minutes. You should smell the aromatics deepen and become almost caramelized — the paste will darken to a deep reddish-brown and begin to stick slightly to the bottom of the pot.

5. 5

   Arrange the duck pieces in the pot, turning each one in the spice paste to coat all sides. Pour in 1 cup of full-fat coconut milk and 1 cup of water. Add 1 tablespoon of palm sugar and 0.5 tablespoon of tamarind paste — these add sweetness and tang that balance the rich duck and aromatics.

6. 6

   Bring the liquid to a gentle simmer, then reduce heat to medium-low. Cover the pot partially and braise for 45-50 minutes, stirring occasionally. The duck is done when the meat is very tender and pulls easily from the bone, and the braising liquid has reduced by about two-thirds and turned a deep mahogany color — you should see a thin layer of rendered fat on top.

7. 7

   Transfer the duck pieces to a plate using tongs or a slotted spoon, reserving the braising liquid. Let the duck rest for 10 minutes while you prepare to fry — the pieces should be cooled enough to handle, which prevents dangerous oil splattering.

8. 8

   Pour 3 cups of vegetable oil into a large, heavy-bottomed pot or deep skillet. Set over medium-high heat and let it preheat for 5 minutes. Test the oil temperature with an instant-read thermometer — you want 350°F, or test with a wooden spoon handle: bubbles should form immediately around it, not furiously but steadily.

9. 9

   Working in batches of 3-4 pieces to avoid crowding the pot, carefully lower the duck pieces into the hot oil using tongs or a spider strainer. Fry for 8-10 minutes, turning occasionally, until the skin is deep golden brown and crackling — you'll hear a steady, moderate sizzle. The duck is done when it's crispy outside and the internal temperature reaches 165°F at the thickest part of the thigh.

10. 10

    Transfer the fried duck to a paper towel-lined plate to drain excess oil. Arrange on a serving platter and drizzle lightly with some of the reserved, strained braising liquid (strain out the solids first). Garnish with 0.25 cup of fresh chopped cilantro and serve immediately with lime wedges on the side — squeeze the lime over each piece just before eating for brightness that cuts through the richness.

Tools you’ll need

• food processor
• large heavy-bottomed pot or Dutch oven (5-quart)
• instant-read thermometer
• large heavy-bottomed pot or deep skillet (for frying)
• spider strainer or slotted spoon
• tongs
• paper towels
• wooden spoon

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