Entree: Indonesia – Bali – Bebek Betutu (Balinese slow-roasted whole duck seasoned with a rich roasted spice paste and wrapped in banana leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 45 min

Total 3 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole duck, about 3.5 lb (1.6 kg), cleaned and patted dry
- 2 tbsp (30 ml) vegetable oil or coconut oil, divided
- 6 shallots (about 4 oz (115 g)), peeled
- 6 cloves (5/8 oz (18 g)) garlic
- 1 1/2 tbsp (22 g) fresh turmeric, peeled and chopped or 1 tbsp (7 g) ground turmeric
- 1 1/2 tbsp (22 g) fresh galangal, peeled and chopped (or 1 tbsp (7 g) galangal powder)
- 1 1/2 tbsp (22 g) fresh ginger, peeled and chopped
- 3 tbsp (30 g) candlenuts, toasted (can substitute macadamia or blanched almonds)
- 2 tsp (4 g) coriander seeds, toasted
- 1 tsp (2 g) white peppercorns, toasted
- 1 tsp (5 g) shrimp paste (terasi), toasted
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) coarse salt, or to taste
- 4 kaffir lime leaves, torn
- 2 stalks (about 2 oz (60 g)) lemongrass, white part only, bruised and thinly sliced
- 2 tbsp (30 ml) tamarind water (1 tsp (5 ml) tamarind paste dissolved in 2 tbsp (30 ml) water)
- 2–3 large banana leaves for wrapping, cleaned and softened over flame (or use aluminum foil if unavailable)
- 6–8 lime leaves or additional kaffir leaves for stuffing (optional)
- 1/2 cup (120 ml) water or chicken stock for braising

Show original ingredient measurements

- 1 whole duck, about 3.5 lb (1.6 kg), cleaned and patted dry
- 2 tbsp (30 ml) vegetable oil or coconut oil, divided
- 6 shallots (about 4 oz / 115 g), peeled
- 6 cloves (18 g) garlic
- 1 1/2 tbsp (22 g) fresh turmeric, peeled and chopped or 1 tbsp (7 g) ground turmeric
- 1 1/2 tbsp (22 g) fresh galangal, peeled and chopped (or 1 tbsp (7 g) galangal powder)
- 1 1/2 tbsp (22 g) fresh ginger, peeled and chopped
- 3 tbsp (30 g) candlenuts, toasted (can substitute macadamia or blanched almonds)
- 2 tsp (4 g) coriander seeds, toasted
- 1 tsp (2 g) white peppercorns, toasted
- 1 tsp (5 g) shrimp paste (terasi), toasted
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (5 g) coarse salt, or to taste
- 4 kaffir lime leaves, torn
- 2 stalks (about 2 oz / 60 g) lemongrass, white part only, bruised and thinly sliced
- 2 tbsp (30 ml) tamarind water (1 tsp tamarind paste dissolved in 2 tbsp (30 ml) water)
- 2–3 large banana leaves for wrapping, cleaned and softened over flame (or use aluminum foil if unavailable)
- 6–8 lime leaves or additional kaffir leaves for stuffing (optional)
- 1/2 cup (120 ml) water or chicken stock for braising

Instructions

1. Step 1: Toast the coriander seeds and white peppercorns in a dry skillet until fragrant, 1–2 minutes. In a food processor or mortar and pestle, combine toasted spices, shallots, garlic, turmeric, galangal, ginger, candlenuts, shrimp paste, palm sugar, and salt; process to a smooth paste, adding 1 tbsp (15 ml) oil and the tamarind water if needed to bind.
2. Step 2: Rub about two-thirds of the spice paste all over the duck, inside and out, and stuff the cavity with sliced lemongrass, torn kaffir lime leaves, and any remaining paste; tie the legs closed with kitchen twine.
3. Step 3: Heat 1 tbsp (15 ml) oil in a skillet over medium heat and briefly brown the duck on all sides to render some fat and develop color, about 6–8 minutes total.
4. Step 4: Lay banana leaves on a work surface, place the duck in the center, spoon any remaining paste and a little water or stock around the duck, wrap tightly in banana leaves, then wrap again in aluminum foil to seal. Place the wrapped duck in a roasting pan.
5. Step 5: Roast in a preheated oven at 300°F (150°C) for 2 to 2 1/2 hours until the duck is tender. For crisper skin, unwrap and roast at 425°F (220°C) for an additional 10–15 minutes, basting with pan juices.
6. Step 6: Let rest 10 minutes, unwrap carefully, carve and serve with steamed rice, sambal, and Balinese vegetable sides.