Indonesian Cuisine
Bebek Betutu (Balinese Slow-Cooked Spiced Duck), Rich and Tender to the Bone
Prep
40 min
Cook
240 min
Servings
6
Level
Hard
This Bali-style bebek betutu (spiced duck) is slow-cooked wrapped in a thick coating of aromatic spices that soak deep into the meat's fibers, resulting in a melt-in-your-mouth tender texture and an irresistible aroma the moment you unwrap the leaves. Perfect as a special dish for family gatherings or memorable moments at home.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 1 duck (about 1.5 kg / 3.3 lb) whole duck, cleaned
- 1 bunch cassava leaves, parboiled until half-cooked
- to taste banana leaves for wrapping
- 12 cloves shallots
- 8 cloves garlic
- 10 pieces curly red chilies
- 8 pieces red bird's eye chilies
- 6 candlenuts, toasted
- 5 cm (about a 2-inch piece) turmeric, roasted
- 4 cm (about a 1.5-inch piece) ginger
- 5 cm (about a 2-inch piece) galangal
- 3 cm (about a 1-inch piece) kencur (aromatic ginger), fresh
- 1 tbsp coriander seeds, toasted
- 1 tsp shrimp paste (terasi), roasted
- 4 stalks lemongrass, bruised
- 6 leaves kaffir lime leaves
- 4 leaves bay leaves (daun salam)
- 2 tbsp palm sugar, shaved
- 2 tsp salt
- 4 tbsp oil for sautéing
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👩🍳 Instructions
- 1 Blend or grind the shallots, garlic, red chilies, bird's eye chilies, candlenuts, turmeric, ginger, galangal, kencur, coriander seeds, and shrimp paste until completely smooth.
- 2 Heat the oil and sauté the ground spice paste together with the lemongrass, kaffir lime leaves, and bay leaves until fragrant and fully cooked, until the color deepens and oil begins to separate at the edges. Add the palm sugar and salt, stir well, then turn off the heat and let it cool slightly.
- 3 Rub the sautéed spice paste all over the duck, including inside the belly cavity. Gently massage the paste so it soaks into all the meat, then let it rest for at least 2 hours in the fridge, or overnight for deeper flavor.
- 4 Fill the duck's belly cavity with the remaining spice paste and the parboiled cassava leaves, then secure the opening with toothpicks or bamboo skewers so the paste doesn't spill out during cooking.
- 5 Briefly warm the banana leaves over a flame until pliable, then wrap the duck in several layers of banana leaves until fully sealed. Tie with string or bamboo skewers in a few places to secure.
- 6 Steam the wrapped duck for about 3-4 hours over medium heat until the meat is completely tender and the spices have fully soaked in. Check the water level occasionally so it doesn't run dry.
- 7 Once tender, grill the duck (still in its wrapping) over hot coals or bake in an oven at 180°C (350°F) for 20-30 minutes to bring out more of the banana leaf aroma and slightly crisp the outside.
- 8 Unwrap the duck and serve the bebek betutu while warm, topped with any remaining spice paste around it.
💡 Tips
• The longer you let the duck marinate with the spice paste before cooking, the deeper the flavor will penetrate the meat.
• Use a young duck rather than an old one so the meat becomes tender more quickly when steamed.
• If you don't have 3-4 hours to spare, use a pressure cooker to shorten the cooking time to about 45-60 minutes.
• Banana leaves play an important role in giving the dish its distinctive aroma—don't substitute with aluminum foil if you want an authentic flavor.
📊 Nutrition Facts / serving
410
Calories (kcal)
28 g
Protein
29 g
Fat
10 g
Carbs
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