Bebek Goreng (Indonesian Fried U.S. Duck)

Bebek Goreng, which translates to Fried Duck in Indonesian, is a beloved Indonesian delicacy known for its succulent and tender meat wrapped in crispy skin. Traditionally, cooking Bebek Goreng involves marinating the duck in a mixture of spices and herbs for hours to tenderize and infuse the duck with a rich and aromatic flavor. In Chef Jerome Razel’s rendition, which he demonstrated in a masterclass, the duck is not marinated. Instead, the marinade is poured over the duck after it has been deep-fried, offering sharp contrasts of flavor with every other bite. And thanks to cooking the duck sous vide, the duck remains tender.



  • U.S. Duck – 200g
  • Red Shallots – 100g
  • Garlic – 30g
  • Lime Leaves – 30g
  • Lemongrass – 80g
  • Sambal Belecan/Terasi – 30g
  • Coconut Oil – 100ml
  • Salt – to taste
  • Sugar – to taste


  • Sous vide the U.S. duck at 54 degrees for 2 hours
  • Slice the shallots, garlic, lime leaves thinly and leave aside
  • Deep fry the duck meat and put aside once golden brown
  • Slice the lemongrass thinly and sauté with coconut oil
  • Add in the sambal terasi
  • Pour the hot oil onto the shallots, garlic and lime leaves
  • Season with salt and sugar
  • Pour the marinade on top of the crispy duck