📝 About This Recipe
Hailing from the mystical island of Bali, Bebek Betutu is a legendary ceremonial dish known for its incredible depth of flavor and tender, fall-off-the-bone texture. This slow-cooked masterpiece features a whole duck marinated in 'Base Gede'—a rich, complex spice paste—then wrapped in banana leaves and steamed to infuse every fiber with aromatic goodness. Every bite offers a symphony of galangal, turmeric, ginger, and bird's eye chilies, transporting your senses straight to the heart of a Balinese feast.
🥗 Ingredients
The Duck
- 1 piece Whole Duck (approx. 1.5-2kg, cleaned and patted dry)
- 2 tablespoons Lime juice (from fresh limes)
- 1 tablespoon Sea salt (for initial rub)
Base Gede (Spice Paste)
- 15 pieces Shallots (peeled)
- 8 cloves Garlic (peeled)
- 10 pieces Red Bird's Eye Chilies (adjust to heat preference)
- 5 pieces Large Red Chilies (seeded for less heat)
- 3 cm Fresh Turmeric (peeled and sliced)
- 3 cm Fresh Ginger (peeled and sliced)
- 5 cm Galangal (peeled and sliced)
- 2 cm Kencur (Aromatic Ginger) (optional but highly recommended)
- 6 pieces Candlenuts (toasted)
- 1 tablespoon Coriander seeds (toasted)
- 1 teaspoon Shrimp paste (Terasi) (toasted)
- 4 tablespoons Coconut oil (for sautéing)
The Aromatics & Wrapping
- 3 stalks Lemongrass (bruised and halved)
- 5 pieces Indonesian Bay Leaves (Daun Salam) (fresh or dried)
- 200 grams Cassava leaves or Spinach (blanched and squeezed dry)
- 4-5 large sheets Banana leaves (softened over a flame)
- 1 roll Kitchen twine (for securing the wrap)
👨🍳 Instructions
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1
Clean the duck thoroughly, removing any excess fat from the cavity. Rub the entire surface and the cavity with lime juice and sea salt. Set aside for at least 30 minutes to tenderize and remove any gamey scent.
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2
Prepare the Base Gede: Place shallots, garlic, chilies, turmeric, ginger, galangal, kencur, candlenuts, coriander seeds, and shrimp paste into a food processor. Pulse until it forms a slightly coarse, vibrant paste. Avoid adding too much water.
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3
Heat coconut oil in a large wok or skillet over medium heat. Sauté the spice paste until it becomes fragrant, darkens slightly in color, and the oil starts to separate from the solids (about 8-10 minutes).
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4
Take about 3 tablespoons of the sautéed spice paste and mix it with the blanched cassava leaves or spinach in a small bowl.
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5
Stuff the duck cavity with the spiced greens and the bruised lemongrass stalks. This infuses the meat with flavor from the inside out.
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6
Generously rub the remaining spice paste over the entire exterior of the duck, ensuring every nook and cranny is covered in the thick marinade.
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7
Lay out several layers of banana leaves. Place the duck in the center, add the salam leaves on top, and wrap the duck tightly. Secure the ends with kitchen twine or toothpicks to create a waterproof parcel.
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8
Prepare a large steamer. Place the wrapped duck inside and steam over medium heat for 2 hours. This process renders the fat and makes the meat incredibly tender.
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9
While the duck steams, preheat your oven to 180°C (350°F). After steaming, remove the duck from the steamer but keep it inside the banana leaves.
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10
Place the parcel in a roasting tray and bake in the oven for an additional 45 minutes. This step develops a deeper 'smoked' flavor and ensures the spices are fully caramelized.
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11
Carefully remove the duck from the oven and let it rest inside the leaves for 15 minutes before unwrapping. This allows the juices to redistribute.
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12
Unwrap the duck, discard the twine, and serve the duck whole or carved, making sure to include the flavorful stuffing and the juices from the leaves.
💡 Chef's Tips
For the most authentic flavor, marinate the duck in the spice paste overnight in the refrigerator before steaming. If you cannot find kencur, you can omit it, but the flavor will lose its signature Balinese earthiness. Always soften banana leaves over an open flame or in boiling water to make them pliable so they don't crack during wrapping. If you don't have access to a steamer large enough, you can slow-roast the wrapped duck in a very low oven (150°C) for 4 hours with a tray of water at the bottom. Adjust the number of bird's eye chilies to your heat tolerance; the dish is traditionally quite spicy.
🍽️ Serving Suggestions
Serve alongside warm Nasi Sela (Balinese sweet potato rice) for a traditional touch. Pair with Sambal Matah (raw lemongrass and shallot relish) to cut through the richness of the duck. Include a side of Plecing Kangkung (spicy water spinach salad) for freshness. Add a handful of fried peanuts and crispy fried shallots on top for texture. Enjoy with a cold glass of iced lemongrass tea or a crisp lager.