Soto Bebek Ciledug - spicy duck soup

Ingredients

• ½ duck (600 g)duck
• 4shallots
• 2 small stalkscelery
• 3 tbsptamarind water
• 3 tbsplime juice
• 2 tspsalt
• 2,000 mlwater
• 3 tbspoil
• 7shallots
• 7 clovesgarlic
• 7, roastedcandlenuts
• 10green chillies
• 3 cm, roastedginger

Instructions

1. 1

   Prepare the ingredients

   Clean the duck. Thinly slice the 4 shallots and the celery. Pound or grind the remaining shallots, garlic, roasted candlenuts, green chillies and roasted ginger into a paste.

2. 2

   Roast the duck

   Rub the duck with the tamarind water, then roast it over a charcoal fire until its fat is released. Cut the duck into small pieces.

3. 3

   Fry the spice paste

   Heat the oil in a pan and fry the spice paste for 5 minutes. Add the duck pieces and mix well.

4. 4

   Simmer the soup

   Bring the water to the boil in a pan. Add the duck and spice mixture, then cook until the liquid has reduced to 1,500 ml. Stir in the salt, sliced celery and lime juice, then serve.

What is Soto Bebek Ciledug?

Soto is a family of Indonesian soups, often built around meat and a boldly seasoned broth. This version centres on duck and a paste of shallots, garlic, candlenuts, chillies and ginger.

Roasting the duck before simmering gives it a distinct cooked flavour, while the lime juice brings a bright finish to the rich broth.

Nutrition and macros by portion

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

The duck provides most of the protein and fat, while the small amount of oil adds further fat; the recipe itself contains no listed starch. Serve a bowl with rice and vegetables for a more balanced plate, adjusting the rice portion to suit your appetite.

The ingredients that shape the broth

Duck: the recipe uses half a duck, listed as 600 g, which supplies the main meat and flavour for the soup.

Spice paste: shallots, garlic, candlenuts, green chillies and ginger are ground together. Roasting the candlenuts and ginger first is part of the recipe's preparation.

Tamarind and lime: tamarind water is rubbed onto the duck before roasting, while lime juice goes into the soup at the end.

Roast before simmering

The duck is rubbed with tamarind water and roasted over charcoal until its fat is released, then cut into small pieces. This step comes before the meat joins the fried spice paste and broth.

The recipe specifies a charcoal fire but gives no roasting time, so use the stated cue—fat being released—rather than relying on a fixed duration.

Fry the paste gently

Fry the ground spices in oil for 5 minutes before adding the duck. Stir the mixture so the paste and meat combine evenly.

Keep the pan at a steady heat and avoid letting the paste scorch; the method calls for frying, not browning it until dark.

Watch the liquid level

The recipe starts with 2,000 ml water and simmers the mixture until 1,500 ml remains. This reduction is the clearest doneness and timing cue provided; the method does not give a separate simmer duration.

Add the salt, celery and lime juice after the liquid has reduced, as directed, so the finishing ingredients go into the broth at the end.

Serving the soup

Serve the soup hot, with duck pieces and broth in each bowl. Rice is a natural accompaniment if you would like a more substantial meal, though it is not included in the recipe.

The lime juice adds a fresh note to the spicy broth; add it to the pan as stated, then taste the soup before serving.

Recipe notes & tips

• Slice the celery and shallots before starting the cooking steps.
• Grind the spice paste evenly so it mixes well with the duck.
• Follow the recipe's cue and roast the duck until its fat is released.
• Fry the spice paste for the full 5 minutes before adding the meat.
• Check the liquid level as the soup simmers and stop when it reaches 1,500 ml.
• Add the lime juice at the end, along with the salt and celery.

Variations

• Adjust the heat: use fewer green chillies for a milder broth.
• Serve with rice: add cooked rice to the bowl for a more filling meal.
• Add herbs at the table: offer extra sliced celery for a fresher finish.
• Use a different cooking fire: roast the duck over another suitable heat source if charcoal is unavailable.
• Make the broth ahead: prepare the soup in advance and add the lime juice when reheating.

Common mistakes to avoid

• Skipping the roast: roast the duck until its fat is released before cutting it up.
• Adding the duck too soon: fry the spice paste for 5 minutes first.
• Scorching the paste: keep the heat steady and stir while frying.
• Guessing the reduction: simmer until the liquid has reduced from 2,000 ml to 1,500 ml.
• Adding the finish early: stir in the salt, celery and lime juice after the reduction.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat thoroughly in a saucepan until steaming hot, adding a little water if the broth has reduced further.

Frequently asked questions