How to Prepare a Traditional Balinese Bebek Betutu

Bebek Betutu is a cherished culinary gem from the enchanting island of Bali, Indonesia. This traditional dish, known for its succulent meat and aromatic spices, is a testament to the rich cultural heritage of the Balinese people. Preparing Bebek Betutu is a labor of love, involving slow cooking and an array of exotic ingredients that come together to create a truly memorable meal. In this blog, we’ll guide you through the steps to prepare this Balinese delight in the simplest terms possible.

What is Bebek Betutu?

Bebek Betutu is a dish made with duck stuffed with traditional spices and herbs, then slowly roasted to perfection. The result is tender, flavorful meat that effortlessly falls off the bone, accompanied by a rich, spicy sauce. It’s a celebration dish, often served at special occasions and ceremonies across Bali.

Ingredients

To prepare this dish, you’ll need the following:

1 whole duck, cleaned and pat dried
Banana leaves for wrapping

For the Spice Paste (Bumbu):

5 shallots, peeled
3 cloves of garlic, peeled
2 red chilies (adjust for spice preference)
2 cm piece of galangal
1 cm piece of turmeric (or 1 tsp turmeric powder)
2 lemongrass stalks, white part only
1 tsp shrimp paste (optional)
2 tbsp coconut oil
Salt to taste

Additional Stuffing:

1 banana (unripe), chopped
2 bay leaves
2 salam leaves (or substitute with bay leaves)
1 stalk of lemongrass, bruised

Preparation Steps

Prepare the Spice Paste: Begin by grinding the shallots, garlic, chilies, galangal, turmeric, and lemongrass into a smooth paste. You can use a mortar and pestle or a food processor for this step. Once ground, sauté the paste in coconut oil until fragrant. This releases the flavors and aromas essential to the dish.
Marinate the Duck: Take the prepared spice paste and rub it all over the duck, inside and out. Make sure to coat the duck generously. If you’re using shrimp paste, mix it in with the spice paste before applying. Once done, stuff the duck with the chopped banana, bay leaves, salam leaves, and bruised lemongrass stalk. These fillings will impart additional flavors to the meat as it cooks.
Wrap the Duck: Once stuffed and marinated, it’s time to wrap the duck in banana leaves. Start by laying out the banana leaves on a flat surface, placing the duck in the center. Wrap the duck securely, ensuring no parts are left uncovered. This helps to retain moisture and infuse the meat with a subtle, smoky flavor.
Cook the Bebek Betutu: Traditional Bebek Betutu is cooked slowly over a low fire for several hours, often buried in a pit with hot coals. However, you can achieve excellent results by using an oven. Preheat your oven to 150°C (300°F) and place the wrapped duck inside. Roast for about 6 to 8 hours. The long cooking time allows the meat to become incredibly tender and absorb all the wonderful spices.
Serving: Once cooked, carefully unwrap the duck (be mindful of the hot steam) and transfer it to a serving platter. The skin should be golden-brown, with the meat succulent and infused with flavors. Bebek Betutu is traditionally served with steamed rice and a side of sambal (spicy chili sauce).

Tips for Success

The key to an authentic Bebek Betutu lies in the freshness of the ingredients, especially the spices. Try to source fresh spices and herbs for the best flavor.
Be patient with the cooking process. The slow roasting is what makes the meat tender and flavorful.
Don’t skip wrapping the duck in banana leaves, as it’s crucial for achieving the dish’s characteristic flavor.

Conclusion

Preparing Bebek Betutu at home is a wonderful way to delve into Balinese culture and cuisine. Though it requires some preparation and patience, the result is a deeply satisfying dish that’s bursting with flavors. Whether for a special occasion or a culinary adventure, Bebek Betutu is sure to impress and delight any table. So, gather your ingredients, and let’s bring a taste of Bali into our homes!