Bebek Goreng: Javanese Crispy Duck

Combine the shallots, garlic, galangal, lemongrass, kaffir lime leaves, ground coriander, ground turmeric, and salt with the water in a wide, heavy pot. Add the duck pieces and bring to a gentle simmer. Braise, uncovered, turning the pieces occasionally, until the connective tissue has fully softened and the liquid has reduced almost entirely to a coating paste around the meat. The duck is ready to leave the braise when the flesh yields without resistance when pressed and the braising aromatics cling to the skin as a dry, fragrant layer.

Lift the duck pieces from the pot and set on a rack. Allow the surface to dry and cool until the skin feels taut and dry to the finger — not tacky. This resting stage is where the dish lives or dies: insufficient surface drying at this point prevents the subcutaneous fat from rendering completely during frying, and the defining shatter of the skin will not be achieved.

Heat the oil in a deep, heavy vessel to frying temperature. Lower the duck pieces carefully into the oil and fry, turning once, until the skin is a deep amber and has contracted visibly from the exposed bone ends. The skin must be audibly crackling when tapped with tongs — this confirms the subcutaneous fat has fully rendered and the skin has set to its characteristic thickness.

Remove the duck to a clean rack and allow to rest briefly. The skin should remain rigid and produce a sharp, shattering sound when broken — if it softens within a few minutes, the oil was insufficiently hot or the surface was not dry enough before frying.