Warung Enthog Pak Badi

KUDUS – Muscovy duck (entok) dishes in Kudus Regency are served in a variety of styles and flavor profiles. Among the most notable is Warung Makan Entok Pak Badi in Pasuruhan Lor Village, Jati District, which is widely recognized for its signature satay-seasoned duck. Established in 2005, the eatery maintains a traditional spice-marinating process that ensures the meat is both tender and flavorful.

Mia, the manager of Warung Makan Entok Pak Badi, explained that the duck is boiled with a selection of spices for approximately three hours to reach the desired tenderness. The meat is then lightly fried before being finished with the satay seasoning.

The dish is garnished with shallots, tomatoes, sweet soy sauce, bird's eye chilies, and ground pepper. This blend of ingredients creates a savory and sweet flavor profile, with adjustable spice levels to suit individual preferences.

Mia noted that the satay-seasoned duck remains the most popular item on the menu.

“We receive many orders, most of which are for the satay-seasoned duck. We prepare the duck by boiling it with spices, then frying it, and finally adding the satay sauce,” Mia explained.

The satay-seasoned duck is priced at Rp32,000 per portion. Other offerings include duck tongseng for Rp32,000 and fried duck for Rp28,000. Diners can also enjoy an all-you-can-eat style serving of rice.

On an average day, Warung Makan Entok Pak Badi processes approximately 18 ducks, a figure that increases on weekends and holidays due to higher customer traffic.

Ardi, a local resident of Pasuruhan Lor, said he has been a regular patron of the eatery for a long time. He initially decided to visit after noticing how busy the restaurant, tucked away in an alley, always appeared.

“It is delicious and really suits my taste. I have been coming here for a long time. I always order the satay-seasoned duck. I first came here out of curiosity because it was always crowded, and it turns out the food is truly excellent,” Ardi said.