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Bebek betutu, Balinese spiced duck

Main dishes

Balinese festive duck: a spiced paste, mixed with cassava leaves for the filling, rubbed under the skin, and the bird wrapped in banana leaves and roasted…

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Recipe from Jagawana, adapted by Recette de cuisine · · updated on

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Bebek Betutu is a Balinese specialty that requires time and effort to prepare. The chicken is wrapped in banana leaves and cooked slowly in the ground. This recipe guides you step-by-step through the preparation of this unique dish.

Ingredients and directions

  • Prep time30 min
  • Cook time2 hr
  • Resting20 min
  • Total2 hr 50 min
  • DifficultyHard
  • Cooking methodfour
  • Gluten-free
  • Low lactose

Ingredients

3 people
  • $0.38
  • $0.32

Directions

  1. Heat the spice mixture in the oil until it darkens and becomes fragrant. Remove from heat and let cool, then divide into two portions.
  2. Mix half of the cassava leaves with the filling and stuff the poultry with it; close the opening with toothpicks. Rub the remaining spices on the skin and inside. ≈ 10 min
  3. Wrap it in several layers of banana leaves and tie it securely. ≈ 3 min
  4. Roast in the oven at 180 °C for 2 to 3 hours, or until cooked through.
  5. Cut and serve. ≈ 8 min

Equipment

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Before you start

Ingredients

  • 1 duck (or 1 large chicken) weighing 1.5 kg
  • 100 g of young cassava leaves, cooked until tender, squeezed, and chopped
  • 1 portion of Balinese spice paste (bumbu genep: shallots, garlic, chili, turmeric, ginger, galangal, bancoul nut, shrimp paste)
  • 5 tablespoons of oil for browning
  • Banana leaves (or aluminum foil)

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