Nasi Bebek Bengil: Dirty Duck Rice
Famous Ubud, Bali dish of crispy fried duck served with fragrant rice.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 4 duck halves
- Ground spice paste: 10 shallots, 6 garlic cloves, 5 cm turmeric, 3 cm ginger, 3 cm galangal, 3 lemongrass stalks, 1 tbsp coriander, 1 tsp pepper
- 2 tbsp coconut oil
- Steamed rice
- Sambal matah, lawar, fried peanuts
👨🍳 Instructions
- Rub duck with spice paste and let marinate for 1 hour.
- Steam duck for 45 minutes until tender.
- Heat coconut oil in a deep pan until very hot.
- Deep fry duck until skin is golden and crispy.
- Drain on paper towels.
- Serve with steamed rice, sambal matah, lawar, and fried peanuts.
❓Frequently Asked Questions
What is Nasi Bebek Bengil: Dirty Duck Rice?
Famous Ubud, Bali dish of crispy fried duck served with fragrant rice.
Where does Nasi Bebek Bengil: Dirty Duck Rice come from?
Nasi Bebek Bengil: Dirty Duck Rice originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Nasi Bebek Bengil: Dirty Duck Rice difficult to make?
Nasi Bebek Bengil: Dirty Duck Rice requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Nasi Bebek Bengil: Dirty Duck Rice?
Store leftover Nasi Bebek Bengil: Dirty Duck Rice in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.