Rawon Bebek - dark meat soup with duck

Ingredients

• 500 gyoung duck
• 1500 mlwater
• 75 gbean sprouts, blanched
• 1lemongrass stalk
• 2kaffir lime leaves
• to tasteoil
• 5kluwak nuts, soaked
• 3shallots
• 6 clovesgarlic
• 1 tspcoriander
• 1/2 tspcumin
• 3candlenuts
• 1 cmginger
• 1 cmgalangal
• 1 cmturmeric
• 1 tspsalt
• to tastesambal, to serve
• to tastelime juice, to serve

Instructions

1. 1

   Prepare the duck

   Clean the duck and cut it into 6 pieces.

2. 2

   Make the paste

   Pound or grind the kluwak, shallots, garlic, coriander, cumin, candlenuts, ginger, galangal, turmeric and salt into a paste.

3. 3

   Fry the aromatics

   Heat oil in a pan and fry the paste with the lemongrass and kaffir lime leaves for 4 minutes.

4. 4

   Cook the soup

   Add the water and duck, then cook slowly until the duck is done.

5. 5

   Serve the soup

   Ladle the soup into bowls and scatter the blanched bean sprouts over the top. Serve with sambal and lime juice.

What is Rawon Bebek?

Rawon is an Indonesian dark broth traditionally associated with East Java, where kluwak gives the soup its distinctive colour and earthy flavour. This version uses duck instead of the beef found in many familiar versions.

The paste is fried with lemongrass and kaffir lime leaves before the duck simmers in the broth. That order helps the spices flavour the cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Duck is the main source of protein and fat, while the bean sprouts contribute a small amount of carbohydrate; the broth itself is mostly water and spices. Serve with rice if you want to add a more substantial source of carbohydrate, and adjust the sambal and salt to taste.

The kluwak paste

Kluwak: soak the nuts as directed in the ingredient list, then pound or grind them with the other paste ingredients. They give the soup its dark colour and deep, earthy character.

Aromatics: shallots, garlic, ginger, galangal, turmeric, coriander, cumin and candlenuts make a complex paste. Grind it evenly so the spices cook together rather than leaving large chunks.

Frying the spices

Cook the paste with the lemongrass and kaffir lime leaves for the stated 4 minutes, stirring so it heats evenly. The recipe does not give a precise amount of oil, so use enough to fry the paste without letting it catch.

Keep the heat moderate; scorching the paste can make its flavour harsh. Add the water and duck once the frying time is up.

Cooking the duck

Simmer the duck slowly in the broth until it is cooked through and tender. The recipe gives no separate simmering time, so check the meat as it cooks rather than relying on the 60-minute total time alone.

Cutting the bird into 6 pieces makes it easier to cook in the pot and serve in portions. Keep the pieces submerged as much as possible for even cooking.

Finishing each bowl

Bean sprouts: blanch them before serving, then add them on top of the soup for a fresh contrast to the rich broth.

Sambal and lime: serve these alongside so everyone can add heat and sharpness to taste. Add lime juice just before eating to keep its bright flavour noticeable.

Serving ideas

Serve the soup hot with the bean sprouts, sambal and lime juice listed in the recipe. A bowl of plain rice alongside is a practical option if you want a more substantial meal.

Keep the accompaniments separate until serving, so the sprouts retain their texture and diners can adjust the seasoning to suit their preference.

Recipe notes & tips

• Grind the paste thoroughly so it cooks evenly.
• Stir the paste while frying to help prevent it catching on the pan.
• Keep the simmer gentle while the duck cooks.
• Check that the duck is cooked through before serving.
• Blanch the bean sprouts separately and add them to the bowls at the end.
• Offer sambal and lime juice at the table for individual seasoning.

Variations

• Rice accompaniment: serve with plain rice for a more filling bowl.
• Extra citrus: offer more lime juice at the table for a brighter finish.
• More heat: serve extra sambal on the side.
• Sprout topping: add more blanched bean sprouts for extra crunch.
• Duck pieces: cut the duck into smaller portions if that suits your serving bowls.

Common mistakes to avoid

• Scorching the paste: fry it over moderate heat and stir regularly.
• Rushing the simmer: cook the duck slowly and check that it is done before serving.
• Adding sprouts too early: put them on top when serving so they keep their texture.
• Skipping the paste grinding: pound or grind the ingredients into a paste for an even broth.
• Over-seasoning the bowl: serve sambal and lime separately so each person can add them to taste.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Reheat gently in a pan until piping hot, and add fresh blanched bean sprouts when serving.

Frequently asked questions