A taste of Bali: Bebek Betutu

Bebek means duck in Balinese and Bebek Betutu is roasted duck. This traditional and highly seasoned dish is popular with both tourists and locals. While luxury hotels make the dish somewhat less spicy to suit foreign palates, a fiery version can be found in Balinese homes and in street shacks.

1 whole duck
500g shallot (cut into halves)
300g chopped garlic
200g sliced lemon grass
1 tbs lime juice
150g chopped candle nuts
150g chopped ginger
100 g chopped fresh turmeric
100g chopped cardamom
1 tbs black pepper corn
100g red chili
10 pieces bird-eye chili
1 tbs coriander seeds
50g tamarind paste
2 tbs roasted shrimp paste
1 ½ tbs salt
100ml vegetable oil
Banana leaves for wrapping

1. Wipe the duck dry and set aside. Mix all the remaining ingredients except the banana leaves in a bowl.

2. Rub the duck on the outside with this mixture and fill the inside with the remainder.

3. Close the openings of the bird with satay skewers and wrap it in several layers of banana leaves, grease proof paper or foil, and steam for three hours.

4. Transfer the duck to a moderate oven and bake at 180 degrees Celcius for 30 minutes.

5. Remove the banana leaves, cut the duck meat in small pieces and serve with stuffing. The meat should be so tender it falls off the bones.

Tip: Bebek betutu is always served with steamed rice and sambal. Enhance flavour by roasting the duck over a slow charcoal fire rather than in the oven. Be sure to turn it several times if cooking over charcoal.

Recipe courtesy: Ketut Sumerta, executive chef, Melia Hotel, Nusa Dua, Bali