📝 About This Recipe
Bebek Betutu is the crown jewel of Balinese ceremonial cuisine, a dish once reserved for royalty and sacred temple festivals. This legendary preparation features a whole duck rubbed with 'Base Gede'—a complex, golden spice paste—wrapped in banana leaves and slow-cooked until the meat becomes incredibly succulent and falls off the bone. It offers a masterful symphony of heat, earthiness from turmeric, and the citrusy brightness of lemongrass and kaffir lime.
🥗 Ingredients
Main Components
- 1 piece Whole Duck (approx. 1.8-2kg, cleaned and patted dry)
- 4-5 large pieces Banana Leaves (softened over a flame for wrapping)
- 1 roll Kitchen Twine (for securing the wrap)
Base Gede (Spice Paste)
- 12 pieces Shallots (peeled and roughly chopped)
- 6 cloves Garlic (peeled)
- 5-8 pieces Red Bird's Eye Chilies (adjust to desired heat level)
- 3 cm Fresh Turmeric (peeled and sliced)
- 3 cm Fresh Ginger (peeled and sliced)
- 4 cm Galangal (peeled and sliced)
- 2 cm Kencur (Aromatic Ginger) (optional but authentic, peeled)
- 4 pieces Candlenuts (toasted)
- 1 tablespoon Coriander Seeds (toasted)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
- 4 tablespoons Coconut Oil (for frying the paste)
Aromatics for Cavity
- 3 stalks Lemongrass (bruised and folded)
- 6 leaves Kaffir Lime Leaves (torn to release oils)
- 1 bunch Cassava Leaves or Spinach (blanched and squeezed dry)
👨🍳 Instructions
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1
Prepare the Base Gede: Place shallots, garlic, chilies, turmeric, ginger, galangal, kencur, candlenuts, coriander seeds, and shrimp paste into a food processor. Blitz into a smooth, vibrant paste, adding a splash of oil if needed.
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2
Heat 4 tablespoons of coconut oil in a wok or skillet over medium heat. Sauté the spice paste for 5-7 minutes until the raw smell disappears, the oil starts to separate, and the color deepens to a golden amber.
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3
Season the paste generously with salt and a pinch of palm sugar. Set aside to cool completely.
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4
Prepare the duck: Rub the entire duck (inside and out) with salt and lime juice. Let it sit for 15 minutes, then rinse and pat thoroughly dry with paper towels.
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5
Massage two-thirds of the cooled spice paste all over the exterior of the duck, ensuring every crevice is covered. Mix the remaining paste with the blanched cassava leaves (or spinach).
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6
Stuff the duck's cavity with the spiced leaves, bruised lemongrass stalks, and torn kaffir lime leaves. This infuses the meat from the inside out.
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7
Prepare the banana leaves by passing them quickly over an open flame until they become soft and pliable. Lay 3-4 layers of leaves on a flat surface.
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8
Place the duck in the center of the leaves. Wrap it tightly like a large parcel, ensuring no steam can escape. Secure the bundle firmly with kitchen twine.
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9
Preheat your oven to 160°C (320°F). For extra protection and moisture retention, wrap the banana leaf parcel in a final layer of heavy-duty aluminum foil.
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10
Place the parcel in a roasting pan and bake for 2.5 to 3 hours. The low and slow heat is essential for breaking down the duck's connective tissue.
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11
After 3 hours, remove from the oven and let the duck rest in its wrapping for at least 20 minutes. This allows the juices to redistribute.
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12
Carefully open the parcel (watch out for hot steam!). The duck should be incredibly tender. Transfer to a serving platter, pour the accumulated juices from the leaves over the meat, and serve.
💡 Chef's Tips
If you cannot find banana leaves, parchment paper followed by foil works, though you will miss the subtle smoky tea-like aroma of the leaves. Don't rush the sautéing of the spice paste; the flavor develops significantly during this 'frying' stage. For a crispier skin, you can unwrap the duck for the last 15 minutes of cooking and turn the heat up to 200°C (400°F). Using a younger duck will result in more tender meat, while an older duck provides a deeper, more 'gamey' flavor typical of traditional Balinese versions. Always toast your shrimp paste and candlenuts first to unlock their nutty, savory depth.
🍽️ Serving Suggestions
Serve with hot steamed jasmine rice to soak up the fragrant spiced oils. Accompany with 'Sambal Matah' (a raw lemongrass and shallot relish) for a refreshing acidic contrast. Include a side of 'Plecing Kangkung' (water spinach with chili shrimp paste dressing). A side of fried peanuts and crispy fried shallots adds a necessary crunch to the tender meat. Pair with a chilled off-dry Riesling or a cold Indonesian lager to cut through the rich spices.