Bebek Nyatnyat


  • 2 peking duck legs
  • 1 piece lime
  • 1 knob turmeric
  • 2 liters coconut milk
  • 2 stalks lemongrass, bruised
  • 2 pieces salam leaves
  • 1 teaspoon black pepper
  • Fried onions for garnish
  • A sprig of lemon basil for garnish

Paste Ingredients

  • 12 pieces shallots
  • 6 cloves garlic
  • 4 pieces red bird eye chilli
  • 3 slices galangal, peeled
  • 2,5 cm kencur
  • 5 cm fresh turmeric, peeled
  • 2 teaspoons coriander seeds
  • 3 pieces candlenuts
  • 1 teaspoon shrimp paste
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • 2 pieces cloves


  • Take pestle and mortar, and pound the turmeric. Squeeze lime juice and mix together with pounded turmeric and then rub the mixture onto the two Peking duck legs. Set to one side.
  • Chop the paste ingredients finely or you can use a blender but it is not the traditional way.
  • Add oil to the wok and then add in the paste, bruised lemongrass, salam leaves and black pepper.
  • When the paste is fragrant, then add in duck leg and make sure the paste is covering all the duck.
  • Pour in the coconut milk and let it simmer for around an hour until the duck legs are tender and the meat is falling off the bone. Make sure the coconut milk has reduced until almost dry, then pour over the duck onto the plate and garnish with lemon basil.
1 hour 20 minutes
4 portions