Crispy Indonesian Fried Duck

Ingredients

• 1 whole duck (about 4 pounds or 1.8 kg) 1 whole duck (about 4 pounds or 1.8 kg)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Clean the duck thoroughly and pat it dry with paper towels.
2. 2.
   In a small bowl, mix together the minced garlic, turmeric powder, coriander powder, salt, and black pepper to form a paste.
3. 3.
   Rub the spice paste all over the duck, making sure to coat it evenly. Let it marinate for at least 2 hours, or overnight for a more intense flavor.
4. 4.
   Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
5. 5.
   Carefully lower the marinated duck into the hot oil and fry it for about 15-20 minutes, or until the skin is golden brown and crispy.
6. 6.
   Remove the duck from the oil and let it rest for a few minutes before carving.
7. 7.
   Serve the Crispy Indonesian Fried Duck with steamed rice and sambal on the side.

Treat your ingredients with care...

• Turmeric — Be careful when handling turmeric as it can stain your hands and clothes. Use gloves or wash your hands immediately after handling it.
• Duck — Make sure to thoroughly clean the duck and remove any excess fat before marinating it. This will help achieve a crispy skin.

Tips & Tricks

• For an extra crispy skin, you can prick the duck's skin with a fork before marinating it. This will help the fat render out during frying.
• Serve the Crispy Indonesian Fried Duck with a squeeze of lime juice for a refreshing citrusy flavor.
• If you don't have coriander powder, you can grind whole coriander seeds in a spice grinder or use ground coriander from the store as a substitute.
• Make sure the oil is hot enough before frying the duck to ensure a crispy texture. You can test the temperature by dropping a small piece of bread into the oil. If it sizzles and turns golden brown quickly, the oil is ready.
• Leftover duck can be refrigerated and enjoyed the next day. Reheat it in the oven at 350°F (175°C) for about 10 minutes to regain its crispiness.

Serving advice

Serve the Crispy Indonesian Fried Duck as the main course, accompanied by steamed rice, sambal, and a fresh salad. Garnish with sliced cucumbers and lime wedges for an extra touch of freshness.

Presentation advice

Place the Crispy Indonesian Fried Duck on a platter, garnish it with fresh herbs such as cilantro or parsley, and surround it with steamed rice. Drizzle some sambal on top for a pop of color and serve with lime wedges on the side.