VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
TV Show
Special Consideration
Food Category
- Cuisine: Indonesian
The Balinese have been preparing this dish since time immemorial. It is considered a ceremonial dish reserved for special banquets and temple ceremonies. When families come together during the holidays, they look forward to Bebek Betutu in the family banquet. Before the advent of gas and electricity, the ducks were cooked over a day underground on hot coals – in a similar fashion to the Maori hangi.
Ingredients
1 whole duck, preferably free range organic – just like Balinese ducks!
1 roll of banana leaves (optional) or aluminium foil for wrapping
Seasoning paste
10 shallots or 2 medium onions, chopped
1 head garlic, cloves peeled
4 candlenuts, crushed
2 tsp shrimp paste, roasted
1cm each of fresh galangal, ginger, and turmeric (plus an extra 1 cm of turmeric for duck washing water)
1 lemongrass stick, outer leaves removed, chopped
1 tbsp of palm sugar, grated
1 tsp black peppercorns, crushed
2 tsp coriander seeds, crushed
3 tbsp lime juice
3 kaffir lime leaves, finely sliced
2 tbsp peanut oil
2 tbsp water
3 tsp salt, to taste
3 red chillies, roughly chopped (optional)
Stuffing
½ of the seasoning paste (above)
200g English spinach leaves, blanched and roughly shredded
1 cinnamon or cassia quill
Preparation
Preheat Weber BBQ or oven to 160oC.
Wash duck with turmeric-infused water – inside and out.
Combine all seasoning paste ingredients and blend until a textured chunky paste.
Take half of the seasoning paste and combine with spinach leaves for the stuffing.
Rub the duck well inside and out with remaining seasoning paste.
Fill the inside cavity of the duck with the stuffing and cinnamon quill.
Wrap the duck well in the banana leaves, then wrap the parcel in a layer of aluminium foil.
Place on an oven tray, then into the BBQ for 4 hours, or into the oven for two hours. Turn oven down to 120 oC and cook for a further 2 hours.
Remove from BBQ or oven, drain off all the juice and simmer in a pan, combining a little of the stuffing.
Serve with rice, sambal, and steamed snake beans or Chinese greens (or both!).
If you enjoyed this Bebek betutu recipe then browse more Indonesian recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Indonesian Restaurants
Displaying 10 of 71 Indonesian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Abell's Kopi Tiam | Manuka | |
| 2. | Vanidol's | North Hobart | |
| 3. | Sparrow | Highgate | |
| 4. | Bali Grill | Rosalie | |
| 5. | Green Papaya | East Brisbane | |
| 6. | Warung Agus | West Melbourne | |
| 7. | Huong Huong | Marrickville | |
| 8. | Ayam Goreng 99 | Kingsford | |
| 9. | Slamet's Indonesian Restaurant | North Narrabeen | |
| 10. | Buddha Belly Cafe | Terrey Hills |
Featured Food & Recipes
Hot Tips
Rolling a lemon to get more juice out
Rolling a lemon back and forth on your work surface will soften it and allow for more juices to be extracted. This is a good technique to remember before squeezing out the juice of any citrus fruit.
Glossary
Bearnaise Sauce
Made with a reduction of shallots, tarragon, and white wine and combined with egg yolks, butter and seasoning. Served mainly with grilled meats and fish.
