Bebek Penyet

Introduction to Bebek Penyet

Bebek Penyet is a traditional Indonesian dish that originates from East Java. The name translates to "smashed duck," reflecting its unique preparation style where the duck is cooked until tender, then gently smashed to enhance its texture and flavor. The dish is typically served with sambal, a spicy chili paste that adds a kick to the succulent duck meat. This dish combines the rich culinary traditions of the Javanese people and has become a beloved staple in Indonesian cuisine.

Bebek Penyet offers a tantalizing mix of flavors - the juiciness of the duck, the spiciness of the sambal, and the freshness of accompanying vegetables such as cucumbers and tomatoes. This combination of ingredients highlights the Indonesian culinary philosophy of balancing flavors to create a harmonious dish.

Ingredients

• Duck - 1 whole, about 1.5 kg
• Lime - 2, juiced
• Turmeric - 1 tablespoon, ground
• Coriander - 1 tablespoon, ground
• Garlic - 4 cloves, minced
• Shallots - 4, finely sliced
• Lemongrass - 1 stalk, bruised
• Coconut milk - 400 ml
• Salt - to taste
• Black pepper - to taste
• Vegetable oil - for frying
• Cucumber - 1, sliced for serving
• Tomatoes - 2, sliced for serving
• Sambal - for serving

Preparation

Marinating the Duck

1. Prepare the duck by cleaning it thoroughly and patting it dry with paper towels.
2. In a large bowl, mix the juice of two limes, turmeric, coriander, and salt and black pepper to taste.
3. Rub the marinade evenly over the duck, ensuring it is well coated. Let it marinate for at least 30 minutes or overnight in the refrigerator for deeper flavor infusion.

Cooking the Duck

1. In a large pan, heat a little vegetable oil and sauté the shallots, garlic, and lemongrass until fragrant.
2. Add the marinated duck to the pan and sear it on all sides until golden brown.
3. Pour in the coconut milk and bring to a gentle simmer. Cover and let it cook for approximately 90 minutes. Use a cooking timer to ensure the duck cooks evenly.
4. Once the duck is tender, remove it from the pan and allow it to cool slightly.

Frying the Duck

1. Heat enough vegetable oil in a deep fryer or a large pan.
2. Fry the cooked duck until it is crispy on the outside. This usually takes around 5-7 minutes.
3. Drain excess oil by placing the duck on a paper towel.

Smashing the Duck

1. Using a mortar and pestle or the back of a knife, gently smash the fried duck to slightly flatten it and make it more tender.

Serving Bebek Penyet

Bebek Penyet is best enjoyed while still warm. Serve the smashed duck with fresh slices of cucumber and tomatoes on the side, along with a generous portion of sambal to suit your spice preference.

Traditionally, Bebek Penyet is served with steamed rice, which complements the rich flavors of the duck and the heat of the sambal. To enhance your dining experience, consider pairing the meal with a cold beverage, such as jasmine tea or iced lime juice, to balance the savory and spicy notes of the dish.