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Bebek betutu
Bebek betutu — Gianyar-style whole duck slow-roasted in spice paste and banana leaf
For ceremonies in the villages around Gianyar in central Bali, a whole duck is stuffed and smothered with base genep, wrapped in banana leaves and areca-palm sheath, and buried overnight in smouldering rice husks. By morning the meat has turned meltingly soft, the fat has rendered into the spices and the parcel smells of turmeric, smoke and lime leaf. This home version keeps the stuffing and the leaf parcel but uses a low oven for three hours, then opens the parcel for a short blast to colour the skin. Serve it in its juices with rice, a sharp sambal matah and long beans or water spinach. Chef's tip: marinate the duck overnight in the fridge if you can; the paste needs time to get past the fat and into the meat.
- Total time
- 240 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the paste
For the duck
To serve
Method
0/10 doneStep 1: Blend 12 shallots, 10 cloves garlic, 6 large red chillies, 6 bird's eye chillies, 2 in galangal, 1 ⅝ in kencur (aromatic ginger), 2 ⅜ in fresh turmeric, 1 ⅝ in fresh ginger, 6 candlenuts, 3 stalks lemongrass, 1 ½ tbsp coriander seeds, 1 ½ tsp black peppercorns, ¼ tsp ground nutmeg and 1 ½ tsp shrimp paste to a coarse paste.
4 minStep 2: Fry the paste in 4 tbsp coconut oil in a wok over a medium-low heat with 1 tbsp palm sugar and 1 tbsp salt for 12–15 minutes, stirring, until deep orange and the oil splits out. Cool completely.
15 minStep 3: On a board kept for raw poultry, pat 4 ⅞ lb whole duck dry inside and out. Trim off loose neck skin and prick the skin all over with a skewer, especially over the fatty breast, without piercing the meat.
Step 4: Mix 9 oz cassava leaves with a third of the paste and pack it into the cavity with 6 makrut lime leaves. Close the opening with a skewer.
5 minStep 5: Rub the rest of the paste all over the outside and under the skin. Cover and refrigerate for at least 2 hours, ideally overnight. Wash your hands and the board well.
Step 6: Heat the oven to 325°F (275°F fan). Pass 6 large sheets banana leaves briefly over a gas flame or dip in hot water until they turn glossy and supple.
Step 7: Overlap the leaves on 1 large sheet kitchen foil, set the duck in the middle with any paste left in the bowl, and wrap it tightly in the leaves, then in the foil. A common mistake is a loose parcel: the juices escape, the paste scorches and the meat dries out.
5 minStep 8: Put the parcel in a roasting tin and cook for 3 hours until the meat is falling-apart tender. The thickest part of the thigh must read at least 165°F (165 °F) with clear juices.
180 minStep 9: Turn the oven up to 425°F (400°F fan). Open the foil and leaves to expose the top and roast for 15 minutes until the skin is coloured and sizzling.
15 minStep 10: Rest for 15 minutes. Spoon off excess fat from the juices (keep it for frying rice), then break the duck into pieces and serve with its juices, the stuffing, 6 portions steamed rice and 6 tbsp sambal matah.
15 min
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 42 g
- Carbs
- 12 g
- Fat
- 53 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bebek betutu take?
- About 240 minutes in total: 45 minutes to prepare and 195 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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