Bebek Betutu
some people mistook this as chicken cuz of how jUicCY it turned out!!! 🤤💦
If you haven’t heard of Bebek Betutu, it is a Balinese roasted duck dish, smothered with a rich spice paste. Its smoky, its fragrant, and it sure packs a punch! The secret to this dish, aside from the bold spices, is finishing it off with a blowtorch, which adds an irresistible depth of flavor. If only you could smell it through the screen—it gives off a delicious, satay-sauce-like vibe that will definitely make you go “mMMmm”!
But if you are fancying another duck recipe, check out our Peking Duck instead!
we have a telegram channel now! follow us for more exclusive recipes here.
Tiktok failed to load.Enable 3rd party cookies or use another browser
Balinese Bebek Betutu
1 whole duck, throughly cleaned with the head and feet removed
2 litres water
bumbu ingredients (spice paste):
8 shallots
6 cloves garlic
5 large red chillies
2 chilli padi (optional)
40g ginger
40g galangal
30g turmeric root
30g sand ginger (optional)
5 candlenuts, soaked
1 thumb-sized piece belachan (shrimp paste), toasted
1/2 cup oil
5 Indonesian bay leaves (daun salam)
6 kaffir lime leaves
2 sticks lemongrass, bruised
1 tbsp coriander powder
Salt to taste
2 tbsp palm sugar
15-20 tapioca shoots
Banana leaves, to cover the duck
directions
blend all the bumbu ingredients into a fine paste. heat a pot with 1/2 cup oil. once the oil is hot, pour in the blended spice paste and fry until the oil starts to split. add the coriander powder, daun salam, lime leaves and lemongrass and fry for another 1 minute.
add in 2 litres of water to the bumbu and bring it to a boil. carefully place in the cleaned whole duck with some salt and palm sugar. bring the pot down to a gentle simmer, cover with lid and cook the duck for about 1.5 hours.
after 1.5 hours, turn off the flame and let the duck sit inside for another 30 minutes as the liquid cools. then, fish out the duck and set aside. preheat oven to 170 deg Celsius.
turn the flame back on and reduce the bumbu into a thick sauce while constantly stirring. season to taste.
separately, blanch tapioca shoots in hot water until tender. drain from water and squeeze to remove excess water. transfer to a bowl and mix well with 3 tbsp of the spice paste.
lay out a piece of banana leaf, place the duck on top. stuff the cavity of the duck with the seasoned tapioca shoots. take the spice paste and liberally coat all of the duck’s surfaces.
tightly wrap the duck with banana leaf an use twine to tie it together. then, wrap with aluminium foil.
put the wrapped duck into the oven and bake for 2 hours.
remove the duck from oven and let it rest for 20 minutes before unwrapping the leaves and foil. carve duck into smaller pieces and enjoy alongside steamed rice and sambal matah