Recipe for Balinese-style roast duck.
May 24, 2015 2:00pmBy Lisa Featherby
- 30 mins preparation
- 1 hr 5 mins cooking plus drying and resting
- Serves 4 - 6
Bebek betutu is a classic Balinese dish in which duck is coated in a spice paste, wrapped in banana leaves and steam-roasted. Here, we've given it a bit of a twist by frying and roasting it to render and caramelise its fat, enhancing the flavour of the duck. As the spice paste used in this recipe is roasted, you can make it ahead and store it in the fridge for up to a week. For best results, use a mortar and pestle instead of a food processor for the paste - it's a bit more effort, but gives the dish a far superior flavour. Begin this recipe a day ahead to dry out the duck. Serve this dish with steamed jasmine rice.
Ingredients
- 1 duck (about 2kg)
- 2 tbsp grapeseed oil
- 2 garlic cloves, thinly sliced
- 1 bunch water spinach, large stalks trimmed (see note)
Spice paste
- 4 candlenuts (see note)
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 2 cloves
- ¼ tsp white peppercorns
- 4 golden shallots, coarsely chopped
- 4 garlic cloves, halved
- 4 long red chillies, coarsely chopped
- 10 gm each turmeric, ginger and galangal, coarsely chopped
- 3 tsp coconut oil
- 3 tsp shrimp paste
- 80 ml (1/3 cup) tamarind extract (see note)
- 30 gm light palm sugar, crushed
Method
Main
1
Bring a large saucepan of water to the boil. Run a long piece of twine across the breast of the duck and under the wings and carefully lower it in the water for about 10 seconds to blanch the skin. Set aside to cool briefly, then refrigerate uncovered overnight to dry the skin (this gives the duck a nice crisp skin when it’s roasted).
2
Preheat oven to 180C. Heat half the grapeseed oil in a large non-stick ovenproof frying pan (see note) over high heat. Add duck, breast-side down, transfer pan to oven and roast until breast-side is golden (3-5 minutes). Drain fat from pan, then turn duck and roast until cooked medium and juices run clear when the thigh is pierced with a skewer (50 minutes to 1 hour). Set aside to rest (15 minutes).
3
Meanwhile, for spice paste, dry-roast candlenuts, coriander seeds, cumin seeds, cloves and peppercorns until golden and fragrant (1 minute). Transfer to a large mortar and pound with the pestle to finely crush. Add shallot, garlic, chilli, turmeric, ginger and galangal, and pound to a smooth paste. Heat coconut oil in a frying pan over medium heat. Add shrimp paste and stir until fragrant (30-40 seconds), then add spice mixture and stir until fragrant (1-1½ minutes). Add tamarind extract and palm sugar, and cook until spice mixture deepens in colour and a thick paste forms (3-5 minutes). Set aside.
4
Heat the remaining grapeseed oil in a wok, add garlic and stir until just fragrant (10-15 seconds). Add water spinach, toss to combine and remove from the heat immediately.
5
See Also55 Easy Make-Ahead Thanksgiving Appetizer RecipesRoasted Cauliflower and Chickpeas - Holy Cow! Vegan RecipesItalian Macaroni and Cheese RecipeVegetable "Meat" Loaf RecipeCut the duck into large pieces and serve with spice paste and water spinach.
Notes
Note Also known as kang kong, water spinach is an aquatic plant used in many Asian cuisines, often stir-fried with shrimp paste. It's available from Asian grocers. Candlenuts are also stocked at Asian grocers. If they're not available, substitute macadamia nuts. Tamarind extract is best made fresh. To make 80ml, combine 1 tbsp tamarind pulp and 100ml water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve. In the absence of a large non-stick frying pan that's ovenproof, line a pan with a piece of baking paper (making sure there's no overhang) to help prevent the duck from sticking to it.
Drink Suggestion: Hop-perfumed IPA. Drink suggestion by Max Allen
The Latest from Gourmet Traveller
Food NewsNoma returns to Japan for 10-week Noma Kyoto residency in 2024
Yesterday 12:00pm
Restaurant NewsNoma, the 'world's best restaurant', is closing in 2025
Yesterday 10:30am
Restaurant ReviewsPipis Kiosk: Restaurant review
Yesterday 4:00am
Recipe CollectionsOur most popular recipes for autumn
Yesterday 3:00am
Travel NewsSeven crossbody bags that make slick travel companions
Mar 03, 2024
EntertainingSix quality steak knives that even vegetarians will find use for
Feb 27, 2024
Entertaining5 wine fridges to store your vinos for entertaining and longevity
Feb 27, 2024
Recipe Collections5 simple co*cktails for every occasion
Feb 27, 2024
Destinations5 luxe Geelong Airbnbs to book for your Great Ocean Road getaway
Feb 27, 2024
DestinationsFive best Airbnb Launceston stays for a northern Tasmanian trip
Feb 23, 2024
Chefs' RecipesKafeneion's Greek fillo orange cake with orange syrup (portokalopita)
Feb 23, 2024
Entertaining5 small but mighty wine fridges for the budding collector
Feb 22, 2024
Restaurant Reviews
Feb 22, 2024
Restaurant ReviewsThe best restaurants in Melbourne right now
Feb 22, 2024
Fast RecipesGreek lamb meatballs with orzo, tomato-garlic sauce and fried oregano
Feb 22, 2024
Browse All RecipesWhat does it take to make the best hot cross buns?
Feb 21, 2024
Recipe CollectionsBest prawn pasta recipes
Feb 21, 2024
Browse All RecipesPrawns with basil verde and seared scallops seafood platter
Feb 21, 2024
Restaurant NewsThe best new restaurants and bars in Sydney
Feb 20, 2024
