Bebek Goreng Wijen
Introduction to Bebek Goreng Wijen
Bebek Goreng Wijen, translated as Sesame Deep-Fried Duck, is a traditional Indonesian dish celebrated for its rich flavors and crispy texture. Originating from the heart of Java, this dish embodies the vibrant Indonesian culinary landscape where spices play a crucial role in elevating the flavor profile of meats. The nutty aroma of sesame complements the savory taste of the seasoned duck, making it a favorite in both local households and prestigious restaurants.
Historical Background
The tradition of frying duck dates back centuries in Indonesian culture. Ducks, often found in the wetlands of Java, have been a staple protein source. Over time, Javanese cooks perfected the frying technique, marrying it with locally-sourced sesame for added texture and aroma. This cultural pairing not only highlights Indonesia's rich biodiversity but also reflects its long history of spice trade.
Ingredients
- Duck - 1 whole, cleaned and sectioned
- Sesame Seeds - 50 grams, toasted
- Salt - 2 teaspoons
- Turmeric - 1 tablespoon, freshly ground
- Coriander - 1 tablespoon, ground
- Garlic - 5 cloves, minced
- Shallots - 3, finely chopped
- Lime - 2, juiced
- Lemongrass - 2 stalks, bruised
- Galangal - 1-inch piece, smashed
- Cooking Oil - for deep frying
- Bay Leaves - 3 leaves
- Palm Sugar - 1 tablespoon, grated
- Water - 500 ml
Preparation
Marinating the Duck
Start by cleaning the duck thoroughly. Pat it dry with paper towels to remove any excess moisture which might affect the frying process. In a large bowl, combine the salt, turmeric, and coriander. Add the garlic and shallots, mixing them to form a coarse paste.
Rub the spice mixture evenly over the duck pieces, ensuring each piece is well-coated. Add the lime juice, lemongrass, and galangal. Cover the bowl with a plastic wrap and let the duck marinate in the refrigerator for at least 2 hours or overnight for a more intense flavor.
Preparing the Sesame Coating
Toast the sesame seeds in a dry skillet over medium heat until they are golden and aromatic. Remove from the heat and set aside. These will be used to coat the fried duck, providing a crunchy texture that is a signature of this dish.
Cooking Process
Simmering the Duck
Place the marinated duck in a large pot and add the water, bay leaves, and palm sugar. Bring to a boil, then reduce the heat to simmer. Allow the duck to cook slowly, absorbing the flavors of the spices and herbs. This should take about 1-1.5 hours, until the meat is tender enough to be pierced easily with a fork.
Frying the Duck
Once the duck is tender, remove it from the pot and let it rest on a wire rack to drain excess moisture. Meanwhile, heat the cooking oil in a large frying pan or deep fryer to 175°C (approximately 350°F), using a timer to ensure precision in frying time.
Fry the duck pieces in batches to avoid overcrowding the pan, which can lead to uneven cooking. Each piece should take around 7-10 minutes until golden brown and crispy. Once cooked, remove the duck from the oil and let it rest on a wire rack or paper towels to remove any excess oil.
Coating with Sesame
While the duck is still warm, sprinkle the toasted sesame seeds generously over the surface of each piece. The seeds will adhere better when the duck is warm and slightly oily.
Serving Suggestions
Bebek Goreng Wijen is best enjoyed immediately while the skin is still crispy. Serve with steamed rice and a fresh vegetable salad or sambal (a spicy chili paste) to complement the rich flavors of the duck. Pair with a glass of sweet iced tea or a traditional Indonesian herbal drink for an authentic dining experience.