Balinese Roast Duck
Bebek betutu (spicy duck roasted in banana leaves) is considered a Balinese delicacy. It is prepared for religious ceremonies and festive occasions as a special treat rather than as an everyday dish. Many restaurants in Bali serve bebek betutu on request when ordered at least one day in advance due to the preparation time required.
• 1 duck, whole
• 18 shallots, peeled and chopped
• 6 garlic cloves, peeled and chopped
• 3 stalks lemon grass
• 5 kaffir lime leaves
• 6 candlenuts
• 2″ ginger, peeled and chopped
• 3″ fresh turmeric, peeled and chopped
• 3″ kencur, peeled and chopped
• 5 Thai chillies
• 1 tsp. black peppercorns
• 1 tsp. coriander seeds
• 2 tsp. shrimp paste
• 1 1/2 tbsp. salt
• 3 tbsp. oil
• banana leaves (aluminium foil can also be used)
- Place the shallots, garlic, lemon grass, candlenuts, ginger, turmeric, kencur, chillies, peppercorns, coriander seeds, shrimp paste, salt and oil in a blender or food processor and grind into a paste.
- Wipe the duck dry and rub this spice mixture on the outside.
- Place the remainder of the mixture into the duck’s cavity. Close the opening of the duck with a satay skewer.
- Wrap the duck in banana leaves or aluminium foil and puncture several holes in the bottom.
- Steam the duck for 50 minutes. Put the duck in a roasting pan and roast at 350f until done.
The flavour of the duck will enhanced if the final roasting is done over a slow charcoal fire rather than in an oven; be sure to turn the duck several times if cooking over charcoal.