Madura-Style Duck (Bebek Madura)

Ingredients

• 1 whole duck (about 1.5 - 2 kg), cleaned and cut into 4-6 pieces (or kept whole)
• 2 liters water or coconut water
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 2 bay leaves
• 2 tsp tamarind paste, dissolved in 3 tbsp warm water
• 1 tbsp palm sugar (gula merah), grated
• Salt to taste
• Oil for sautéing and deep frying (optional)

Ground Spice Paste (Bumbu Halus)

• 15 shallots
• 8 cloves garlic
• 10-15 red chilies (or more/less to taste)
• 5-7 bird's eye chilies (optional, for extra heat)
• 5 cm ginger
• 5 cm galangal
• 3 cm turmeric, fresh or 1 tsp turmeric powder
• 4 candlenuts, roasted
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds

Cooking Instructions

1. Clean the duck thoroughly. Pat dry and set aside.
2. Prepare the ground spice paste: Blend all ingredients for "Ground Spice Paste" with a little oil or water until very smooth.
3. Heat 4-5 tablespoons of oil in a large pot or wok over medium heat. Sauté the ground spice paste until very fragrant and the oil separates (this is crucial for the dark color and rich flavor), about 10-15 minutes.
4. Add the duck pieces to the pot. Stir well to coat the duck evenly with the spice paste. Cook for 5-10 minutes until the duck changes color.
5. Add the water or coconut water, bruised lemongrass, kaffir lime leaves, bay leaves, dissolved tamarind paste, and palm sugar. Season with salt.
6. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for at least 2-3 hours, or until the duck is very tender and almost falling off the bone. Stir occasionally to prevent sticking and ensure even cooking. The liquid should reduce significantly and turn dark and oily.
7. Once the duck is tender and the sauce has thickened and turned a rich dark brown/black color, taste and adjust seasoning if needed.
8. Optional (for crispy skin): Carefully remove the duck pieces from the pot. In a separate pan or wok, heat enough oil for deep frying over medium-high heat. Fry the duck pieces until golden brown and crispy on the outside. Be careful as the duck may splatter due to its tenderness and sauce.
9. Serve the Bebek Madura hot, generously spooning the rich, dark spice sauce (bumbu hitam) over the duck. It's traditionally served with warm rice and sambal.