Go Back
Bowl of authentic Mi Bebek duck noodle soup

Mi Bebek (Banjar-Style Duck Noodle Soup)

A deeply savory, aromatic duck noodle soup hailing from the small transit city of Banjar, West Java. It features thick, chewy flat noodles tossed in soy sauce, topped with spiced, braised-then-fried duck, and submerged in a golden, slow-simmered duck bone broth.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 Peoples
Course: Main Course, Noodle Soup
Cuisine: Indonesian, Sundanese
Calories: 520
Ingredients Equipment Method

Ingredients
  

For the Braised & Fried Duck:
  • 350 grams approx. 12 oz duck meat (breast and legs)
  • 1 tablespoon tamarind paste asam jawa
  • 1/2 teaspoon fine salt
  • 2 Indonesian bay leaves daun salam
  • 3 cm fresh ginger smashed/bruised
  • 4 makrut lime leaves daun jeruk, hard central vein removed
  • 2 stalks lemongrass white part only, smashed/bruised
  • 200 ml approx. 3/4 cup water
  • Neutral oil for deep frying
Spice Paste for Duck Marinade (Bumbu Halus):
  • 3 cloves garlic
  • 5 shallots
  • 2 candlenuts kemiri, toasted (or 2 macadamia nuts)
  • 2 cm fresh turmeric roasted (or 1/2 tsp ground turmeric)
  • 1 cm fresh galangal lengkuas
  • 1 teaspoon coriander seeds or ground coriander
  • 1/4 teaspoon white pepper
  • 2 cm fresh ginger
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon granulated sugar
For the Duck Broth:
  • 225 grams approx. 8 oz duck bones (carcass, wings, neck)
  • 2 liters approx. 8.5 cups water
  • 3 cm fresh ginger smashed/bruised
  • 1 tablespoon salt
  • 1/2 tablespoon granulated sugar
  • 1 block chicken bouillon or 1 tbsp chicken bouillon powder
  • 1 scallion green onion, thinly sliced
  • 2 tablespoons neutral oil for sautéing
Spice Paste for the Broth (Bumbu Halus Kuah):
  • 5 cloves garlic
  • 1/2 teaspoon white pepper
  • 4 candlenuts kemiri, toasted (or 4 macadamia nuts)
To Serve:
  • 600 grams approx. 21 oz fresh wide noodles (mi lebar), boiled/blanched
  • 4 teaspoons salty soy sauce kecap asin - 1 tsp per bowl
  • 3 tablespoons fresh celery leaves finely chopped
  • 3 tablespoons crispy fried shallots bawang merah goreng

Equipment

  • A large stockpot for the broth
  • A wok or heavy-bottomed skillet for braising and frying
  • A food processor or traditional mortar and pestle

Instruction
 

  1. Prepare the Duck Meat:
    Place the duck meat in a bowl and massage it thoroughly with the tamarind paste and 1/2 teaspoon of salt. Let it rest at room temperature for 15 minutes. This step neutralizes any gamey odors.
  2. Braise the Duck (Ungkep):
    In a food processor or mortar, grind all the ingredients for the Duck Marinade Spice Paste into a smooth paste. In a wok or skillet, combine the marinated duck meat, the spice paste, bay leaves, bruised ginger, lime leaves, lemongrass, and 200 ml of water. Stir well. Bring to a simmer over low heat. Cook gently until the duck is tender, the water has entirely evaporated, and the spices cling tightly to the meat. Remove the duck and let it cool slightly.
  3. Fry the Duck:
    Heat a generous amount of oil in a wok over medium heat. Carefully fry the braised duck pieces until the exterior is deeply browned and crispy. Remove from the oil, drain on paper towels, and set aside. Once cooled to the touch, chop the duck into bite-sized pieces.
  4. Craft the Bone Broth:
    First, prepare the broth paste by grinding the garlic, white pepper, and toasted candlenuts until smooth. Heat 2 tablespoons of oil in a large stockpot over medium heat. Sauté this broth paste until it is highly fragrant and lightly golden (about 2-3 minutes).
  5. Simmer the Soup:
    To the sautéed paste in the stockpot, add the 2 liters of water, duck bones, bruised ginger, salt, sugar, and the chicken bouillon block. Bring the mixture to a rolling boil, then reduce the heat and let it simmer uncovered for at least 45 minutes to an hour, allowing the duck bones to release their rich flavor. Skim any excessive foam off the top. Just before turning off the heat, stir in the thinly sliced scallions. Taste and adjust seasoning if necessary.
  6. Assemble the Bowls:
    Divide the hot, boiled wide noodles equally among four large serving bowls. Add exactly 1 teaspoon of salty soy sauce (kecap asin) to each bowl and toss the noodles vigorously until they are evenly coated.
    Top the noodles with a generous mound of the chopped, crispy duck meat. Ladle the boiling hot duck bone broth over the noodles and meat. Garnish generously with chopped celery leaves and crispy fried shallots. Serve immediately while piping hot!