Entog Asap

KUDUS – Muscovy duck, or "entok," can be prepared in various ways, with smoking techniques notably enhancing its distinct aroma. The Entok Asap Kudus restaurant in Jepang Pakis Village, Jati District, Kudus Regency, specializes in this dish, utilizing a blend of spices and a two-to-three-hour smoking process.

Before being smoked, the duck meat is marinated in a spice blend. Following the smoking process, the meat is flash-fried before being served with rice and shrimp paste chili sauce (sambal terasi). This method imparts a signature smoky aroma that sets it apart from traditional preparations.

Umar Faruk, the restaurant manager, noted that the smoking process is central to the establishment's identity. He added that the technique also results in a lower fat content compared to conventional cooking methods.

"What distinguishes our smoked Muscovy duck from others is its lower fat content due to the two to three-hour smoking time, as well as its unique smoky flavor," explained Umar.

The smoked Muscovy duck is priced at Rp30,000 per portion. In addition to duck, the restaurant offers smoked chicken and regular duck options. Patrons can enjoy their meals in a traditional floor-seating dining area.

One visitor, Zaidi from Karanganyar, Demak, discovered the restaurant through social media. After gathering more information, he decided to visit and sample the smoked duck firsthand.

“I first discovered it on social media and decided to seek it out. The flavor is excellent—it’s delicious, lacks any gamey odor, and tastes similar to grilled fish. It suits my palate perfectly, and I plan to take some home for my family,” said Zaidi.