Balinese Crispy Fried Duck

Main Ingredients

  • 1 whole duck, cut into 4 parts  
  • 4 tablespoons vegetable oil
  • 2 pieces salam leaves
  • 2 pieces lime leaves
  • 2 stalks lemongrass, bruised
  • Water to just covering the duck
  • Oil to fry

Duck paste

  • 2 cm knob ginger, peeled
  • 2 cm kencur
  • 2 cm knob galangal, peeled
  • 8 cloves garlic
  • 1 teaspoon shrimp paste, fried
  • ½ teaspoon coriander seeds
  • 1 teaspoon pepper
  • 1 teaspoon sugar
  • 2 teaspoons salt

Served with

  • Lawar (see pantry)
  • Sambal bajak (see pantry)
  • Sambal matah (see pantry)


  • Sprigs of fresh lemon basil
  • Fried shallot


  • Blend all duck paste ingredients into a fine paste.
  • Marinate the duck with the paste and set aside for several hours until the paste is absorbed into the duck meat.
  • Heat some oil in the sauce pan, put the marinated duck with the paste, salam leaves, lime leaves and bruised lemongrass.
  • Stir well and fry until the duck is coloured and golden brown.
  • Pour over some water just about to cover the duck, cover your sauce pan with the lid and cook over low heat until the duck meat is tender about 1 hour.
  • Remove the duck from the pan and allow to cool.  
  • In the new sauce pan, heat some oil over medium heat and then fry the boiled duck until dry and crispy.
  • Remove and drain.
  • Serve the fried crispy duck on the plate with lawar, sambal bajak and sambal matah.
  • Garnish with sprigs of lemon basil and fried shallot.



  • 3 tablespoon kalasan dressing (see pantry)
  • 1 tablespoon fried shallot
  • 1 tablespoon fried garlic
  • 1 teaspoon fried bird’s eye chilli
  • 1 teaspoon cooked out shrimp paste in vegetable oil
  • A pinch of pepper (to taste)
  • A pinch of salt (to taste)
  • 2 pieces lime leaves, julienned 
  • 2 Balinese lime (any lime will do), juiced
  • ½ cup of young jackfruit, boil till half cooked for about 10 minutes & chopped
  • 1 cup of long bean, blanched and small sliced
  • 1/3 cup of hard coconut flesh, grilled, shave the skin and grated

Assembling the lawar kalasan

  • In a mixing bowl, combine kalasan dressing with fried shallot, fried garlic, fried bird’s eye chilli, shrimp paste and seasoning with salt, pepper and fresh Balinese lime juice.
  • Add in all vegetables and grated grilled coconut flesh.
  • Adjust the seasoning before serving. 

Kalasan dressing ingredients:

  • 2 pieces lime leaves
  • 1 stalk lemongrass
  • 1 piece salam leaf
  • 2 tablespoons bumbu gede Ubud paste (see pantry)
  • 1 cup coconut cream
  • Oil to cook


  • Heat oil in the pan, fry the paste for about 5 minutes with lime leaf, lemongrass and salam leaf in a low heat.
  • Once the paste is aromatic then add in coconut milk and simmer for 10 minutes until reduce by half.

Bumbu gede Ubud paste ingredients:

  • 1 knob galangal, peeled
  • 1 knob ginger, peeled
  • ¼ cup turmeric, peeled
  • 2 stalks lemongrass, finely chopped
  • ¼ cup kencur
  • 12 pieces green small chillies
  • ½ cup garlic, peeled
  • 2 tablespoons wewangen (optional)
  • 2 tablespoons coriander seeds
  • 1 tablespoon black pepper

Ingredients to fry:

  • 3 pieces salam leaves
  • 2 pieces lime leaves
  • 1 stalk lemongrass
  • Oil to cook


  • Chop all ingredients finely, except salam leaves, lemongrass and lime leaves, or blend if not up to doing it traditional way.
  • Keep half of the bumbu gede Ubud paste once finely chopped to one side for the kalasan dressing.
  • Heat up some oil in a pan, add in lemongrass, salam leaves and lime leaves, add in the rest of bumbu gede in and saute for 5 minutes until the oil has separated.
  • Set to one side and allow to cool.



  • 80 grams garlic, peeled
  • 150 grams shallots
  • 15 grams small red chillies
  • 250 grams tomatoes
  • 500 grams large red chillies, deseeded
  • 40 grams dried shrimp paste
  • 40 grams sugar
  • 150 ml oil
  • 1 pinch salt


  • Roughly chop all the garlic, chillies, shallots and tomatoes to a similar size.
  • Cook slowly for 30 minutes in the oil, then remove from the heat and allow to cool.
  • Pound the ingredients to a smooth consistency, whilst still retaining some texture.
  • Season with dried shrimp paste, salt and sugar.



  • 8 pieces shallots
  • 2 stalks lemongrass
  • 3 pieces red birds eye chilli, seeds intact
  • ½ teaspoon dried shrimp paste
  • 3 pieces Balinese lime, juiced
  • 2 tablespoons coconut oil


  • Finely chop shallots, lemongrass and chillies.
  • Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
  • Use your fingertips to lightly mix together with the oil.
  • Serve immediately.


1 hour
2 portions