Bebek Goreng Crispy Dengan Tumis Sayuran (Crispy Duck with Stir-Fried Vegetables)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Bahan utk bebek:

• 600 gr Fillet dada bebek, Garam & Lada bubuk

• Cabai bubuk, Maizena & Minyak goreng secukupnya

Campuran Saus-campur semua bahan:

• 1 sm Saus sambal, 2 sm Saus tiram

• 1 sm Kecap ikan, ½ sm Kecap asin

Sayuran:

• 1 Wortel+2 Daun bawang+5 Jagung muda-iris2

• ¼ cup Rebung iris, 4 Tomat cherry-belah 2

Bahan lain:

• 3 Bawang merah+2 Cabai merah+2 Cabai hijau-iris

• 3 sm Minyak goreng+1 sm Mentega, 150 ml Kaldu

• 8 gr (3) Bawang putih-cincang, 20 Daun kemangi

• 1 st Maizena+1 sm Air, 20 gr Temu kunci-iris

• ½ st Lada putih-tumbuk kasar, 1 st Gula

• 4 Rawit-iris (opsional)

Cara membuat

• Lumuri bebek dng garam, lada & cabai bubuk secukupnya. Tutupi & biarkan di kulkas selama 4-5 jam. Lalu lumuri bebek dng maizena, sisihkan. Panaskan minyak yg cukup banyak di wajan/pan dalam dng api besar. Kecilkan suhu ke sedang, mskkan bebek ke wajan dng sisi yg berkulitnya menghadap ke bawah. Goreng bebek sampai menjadi crispy. Balik bebek & goreng lagi hingga tingkat kematangan yg diinginkan. Angkat bebek & tiriskan di kertas penyerap minyak. Biarkan sedikit mendingin, iris2 bebek. Sisihkan.

• Tumis bawang putih, bawang merah & cabai2 dng 3 sm minyak goreng & mentega di atas api sedang sampai harum. Mskkan wortel, jagung muda, temu kunci & rebung, aduk ± 2 mnt. Beri campuran saus, aduk selama ± 1 mnt. Tuang kaldu kmd didihkan. Bumbui dng gula & lada tumbuk. Mskkan campuran maizena & air, aduk rata utk mengentalkan kuahnya. Beri kemangi, daun bawang & tomat, aduk sebentar saja kmd angkat dari api.

• Letakkan bebek iris crispy di piring saji kmd tempatkan tumis sayuran di sekeliling bebek. Hidangkan dng bakmi atau nasi hangat.

Ingredients

Duck ingredients:

• 600 gr Duck breast fillet, Salt & ground Pepper

• enough Cayenne pepper, Cornstarch & frying Oil

Sauce mixture-combined all:

• 1 tbsp Chili sauce, 2 tbsp Oyster sauce

• 1 tbsp Fish sauce, ½ tbsp Soy sauce

Vegetables:

• 5 Baby corns+2 Green onions+1 Carrot-sliced

• 4 Cherry tomatoes-halved, ¼ cup sliced Bamboo shoots

Other ingredients:

• 1 tsp Cornstarch+1 tbsp Water, 20 leaves Basil

• ½ tsp White pepper-coarsely pound, 1 tsp Sugar

• 3 Shallots+2 Red chilies+2 Green chilies-sliced

• 3 tbsp frying Oil+1 tbsp Butter, 150 ml Broth

• 4 Bird`s eye chilies-sliced (optional)

• 8 gr (3) Garlic cloves-minced

• 20 gr Finger root-julienne

Directions

• Season the duck generously with salt, ground pepper & ground cayenne pepper; cover & allow sitting in the fridge for 4-5 hours. Coat the duck with enough cornstarch; set aside. Heat lots of cooking oil in a wok/deep pan over high heat. Reduce the heat to medium; put in the duck, skin side down. Fry until it becomes crispy. Flip it over & fry until it is cook to desired degrees of meat doneness. Remove from the heat; drain in a paper towel. Let it cool down a bit & then slice it up. Set it aside.

• Sauté minced garlic, sliced shallots & all chilies with 3 tbsp of frying oil & butter over medium heat until fragrant. Stir in the carrot, baby corns, finger root & bamboo shoots for ~ 2 minutes. Pour in the sauce mixture; toss for 1 min. Put in the broth; bring it to a boil. Season with sugar & white pepper. Stir in the cornstarch & water mixture to thicken the gravy. Add in basil leaves, green onions & tomatoes; toss for a while & then remove it from the heat.

• Place sliced crispy duck in serving plate & then arrange stir-fried vegetables around. Serve with warm noodles or steamed rice.

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