Bebek Betutu Roast Duck Bali Style Recipes

BEBEK BETUTU (ROAST DUCK BALI STYLE)

Steps:

• Heat oven to 350 degrees F. Place duck on a double thickness of aluminum foil, enough to completely wrap it. Stir 2 tbsp oil, 2 tsp tamarind, 1 tbsp salt and shrimp paste in a bowl. Rub mixture all over outside of duck. Set aside.
• Puree remaining oil and tamarind, plus sugar, kecap manis, garlic, shallots, candlenuts, chiles, galangal, ginger, turmeric, and salt in a food processor until smooth. Stir in curry leaves.
• Stuff half the paste inside duck and rub remaining paste on outside. Wrap tightly in foil and place in a roasting pan; bake until an instant-read thermometer inserted into thickest part of leg reads 175 degrees F (about 1 1/2 hours).
• Remove foil and increase oven temperature to 450 degrees F. Bake until duck is brown and slightly crisp (25-30 minutes). Rest 20 minutes before carving.
• Garnish with Kaffir lime leaves and serve with cooked rice, sliced cucumber and tomatoes, if you like.

BEBEK BETUTU: ROAST DUCK IN BANANA LEAF

Steps:

• Preheat oven to 350 degrees F, or prepare charcoal grill.
• In a food processor, puree garlic, shallots, turmeric, candle nuts, ginger, chiles, and thousand spice. Blend well.
• In a mixing bowl, make a marinade with the shrimp paste, soy sauce, and oil. Place the duck in the bowl and massage the duck with this mixture. Remove the duck to the banana leaves or foil.
• Add the bumbu paste to the remaining marinade, mix well and slather the inside and outside of the duck with the marinade. Close the openings of the bird with skewer, add water, and wrap the duck in several layers of banana leaves, grease proof paper or foil and steam for 50 minutes. Transfer the duck to a moderate oven and bake at 350 degrees F for 30 minutes. Another option is to do the final roasting over a slow charcoal fire rather than in the oven. Be sure to turn the duck several times if cooking over charcoal.
• Remove banana leaves, cut the duck meat up in small pieces, and serve with stuffing. When cooked, the meat should be so tender that it falls off the bones.