Crispy Fried Duck with Rice & Vegetable Plate
Pan-fried duck thighs served over steamed rice with a vibrant plate of crispy tofu, fried eggplant, raw vegetables, and a turmeric-lime dipping sauce. A TikTok-easy take on Indonesian bebek goreng that tastes like you spent hours but takes 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 42g
Ingredients
- 4 thighs duck thighs, skin-on and patted dry
- 1 tsp turmeric powder
- 2 tbsp lime juice
- 2 cups cooked jasmine rice
- 6 oz crispy fried tofu or tempeh, cubed
- ½ cup fried eggplant slices (store-bought or pre-cooked)
- fresh vegetables (cabbage, lettuce, tomato slices, lime halves)
Instructions
- 1
Season duck thighs on both sides with salt, pepper, and turmeric. Let sit for 2 minutes.
- 2
Place duck skin-side down in a cold skillet over medium-high heat. Don't move it for 8–10 minutes until skin is deep golden and crispy.
- 3
Flip thighs, sear meat side 3–4 minutes until cooked through. Transfer to a plate.
- 4
Mix lime juice with 1 tbsp water and a pinch of salt to make a quick dipping sauce. Set aside.
- 5
Divide rice between two plates. Arrange crispy duck, fried tofu, fried eggplant, and fresh vegetables on top.
- 6
Drizzle lime sauce over the duck. Serve immediately with lime halves on the side.
Tools you’ll need
- 12-inch skillet with high sides
- small bowl for sauce
- cutting board
- tongs
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