Crispy Duck with Sambal & Kangkung
Pan-fried duck thighs with spicy sambal, wilted spinach, and bright pickled cucumbers—a streamlined Indonesian dinner that hits all the flavors in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 2 whole duck thighs, skin on
- 3 tbsp sambal oelek or chili paste
- 3 cups spinach or kangkung, roughly chopped
- 1 whole cucumber, sliced thin
- 1 whole lime (juiced)
- 1.5 cups cooked white rice
Instructions
- 1
Pat duck thighs dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Place duck skin-side down in a cold skillet over medium heat. Cook 8–10 minutes until skin is golden and crispy.
- 3
Flip duck and cook 4–5 minutes until the thickest part reaches 165°F. Transfer to a plate.
- 4
Pour off excess fat, leaving 1 tbsp in the skillet. Add sambal and stir over medium heat for 60 seconds until fragrant.
- 5
Add spinach to the skillet and toss for 45 seconds until wilted. Toss cucumber slices with lime juice and a pinch of salt in a small bowl.
- 6
Serve duck on a bed of rice alongside sambal greens, lime cucumber, and any pan drippings spooned over top.
Tools you’ll need
- 12-inch skillet
- tongs
- paper towels
- small bowl
- spoon
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