Duck in Balinese Spices (Bebek Betutu)
Whole duck rubbed with a fiery Balinese spice paste, wrapped in banana leaves, and slow-roasted until tender.
Dietary
Keto, Wheat free, Dairy free, Halal
Allergens
Shellfish, Tree nuts
Bebek betutu is a Balinese celebration dish built on base genep, a dense turmeric-galangal spice paste that permeates the duck during a long, slow cook. Traditionally buried in embers, this version uses a low oven and banana leaf wrapping to achieve the same fragrant, fall-apart texture. Serve with steamed rice and sambal for a special-occasion meal.
Ingredients
- 1 whole duck (about 5 pounds), cleaned and trimmed
- 2 tablespoons fresh lime juice
- 1 tablespoon salt, plus more for rubbing
- 10 shallots, peeled
- 8 cloves garlic, peeled
- 6 red chilies, stemmed
- 4 bird's eye chilies, stemmed
- 3 inches fresh turmeric, peeled and sliced
- 3 inches fresh galangal, peeled and sliced
- 2 inches fresh ginger, peeled and sliced
- 4 candlenuts (or macadamia nuts)
- 4 kaffir lime leaves, thinly sliced
- 2 stalks lemongrass, tough outer layers removed, sliced
- 1 teaspoon ground coriander
- 1/2 teaspoon shrimp paste (terasi)
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup vegetable oil
- 1 cup cassava leaves or spinach, chopped (optional, for stuffing)
- 6 banana leaves, softened over flame
- 2 bay leaves
Method
-
Rub the duck inside and out with lime juice and 1 tablespoon salt. Set aside to marinate while you prepare the spice paste.
-
In a food processor, combine shallots, garlic, red chilies, bird's eye chilies, turmeric, galangal, ginger, candlenuts, kaffir lime leaves, lemongrass, ground coriander, shrimp paste, and black pepper. Blend into a coarse, thick paste, scraping down the sides as needed.
-
Heat the vegetable oil in a 9-inch skillet over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and darkened, 10 to 12 minutes.
-
Remove the paste from heat and let cool for 10 minutes. Reserve about 1/2 cup for the exterior and set aside.
-
Rub the remaining spice paste generously over and inside the duck, working it under the skin where possible. If using, mix chopped cassava leaves or spinach with a spoonful of paste and stuff into the duck cavity.
-
Rub the reserved 1/2 cup spice paste over the outside of the duck, coating it evenly.
-
Lay out the softened banana leaves, overlapping to form a large sheet. Place the duck in the center along with the bay leaves, then wrap tightly, folding and tucking the ends, securing with kitchen twine or bamboo skewers.
-
Preheat the oven to 300°F. Place the wrapped duck in a roasting pan and roast until the meat is very tender and pulls easily from the bone, 3 1/2 to 4 hours.
-
Remove from the oven and let rest, still wrapped, for 15 minutes before unwrapping.
-
Unwrap the banana leaves and transfer the duck to a platter. Pull the meat from the bones or portion into pieces, spooning any collected juices and spice paste over the top. Serve with steamed rice.
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Duck in Balinese Spices (Bebek Betutu)
Bebek betutu is a Balinese celebration dish built on base genep, a dense turmeric-galangal spice paste that permeates the duck during a long, slow cook. Traditionally buried in embers, this version uses a low oven and banana leaf wrapping to achieve the same fragrant, fall-apart texture. Serve with steamed rice and sambal for a special-occasion meal.
17 hr 6 servings 612 cal
Ingredients
- 1 whole duck (about 5 pounds), cleaned and trimmed
- 2 tablespoons fresh lime juice
- 1 tablespoon salt, plus more for rubbing
- 10 shallots, peeled
- 8 cloves garlic, peeled
- 6 red chilies, stemmed
- 4 bird's eye chilies, stemmed
- 3 inches fresh turmeric, peeled and sliced
- 3 inches fresh galangal, peeled and sliced
- 2 inches fresh ginger, peeled and sliced
- 4 candlenuts (or macadamia nuts)
- 4 kaffir lime leaves, thinly sliced
- 2 stalks lemongrass, tough outer layers removed, sliced
- 1 teaspoon ground coriander
- 1/2 teaspoon shrimp paste (terasi)
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup vegetable oil
- 1 cup cassava leaves or spinach, chopped (optional, for stuffing)
- 6 banana leaves, softened over flame
- 2 bay leaves
Method
- 1
Rub the duck inside and out with lime juice and 1 tablespoon salt. Set aside to marinate while you prepare the spice paste.
- 2
In a food processor, combine shallots, garlic, red chilies, bird's eye chilies, turmeric, galangal, ginger, candlenuts, kaffir lime leaves, lemongrass, ground coriander, shrimp paste, and black pepper. Blend into a coarse, thick paste, scraping down the sides as needed.
- 3
Heat the vegetable oil in a 9-inch skillet over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and darkened, 10 to 12 minutes.
- 4
Remove the paste from heat and let cool for 10 minutes. Reserve about 1/2 cup for the exterior and set aside.
- 5
Rub the remaining spice paste generously over and inside the duck, working it under the skin where possible. If using, mix chopped cassava leaves or spinach with a spoonful of paste and stuff into the duck cavity.
- 6
Rub the reserved 1/2 cup spice paste over the outside of the duck, coating it evenly.
- 7
Lay out the softened banana leaves, overlapping to form a large sheet. Place the duck in the center along with the bay leaves, then wrap tightly, folding and tucking the ends, securing with kitchen twine or bamboo skewers.
- 8
Preheat the oven to 300°F. Place the wrapped duck in a roasting pan and roast until the meat is very tender and pulls easily from the bone, 3 1/2 to 4 hours.
- 9
Remove from the oven and let rest, still wrapped, for 15 minutes before unwrapping.
- 10
Unwrap the banana leaves and transfer the duck to a platter. Pull the meat from the bones or portion into pieces, spooning any collected juices and spice paste over the top. Serve with steamed rice.
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