Bebek Betutu (Balinese Slow-Cooked Duck)
Bebek Betutu
A whole duck coated in base genep, wrapped in banana leaves and areca palm sheath, then roasted in rice husks or steamed for hours until tender. A specialty of Gianyar.
- Time
- 5 hr
- Serves
- 4 people
- Origin
- Bali
- Type
- Chicken & Duck
Ingredients
Tap an ingredient once it is ready to tick it off.
Base genep
How to Make
Rub the duck with calamansi and salt, leave 30 minutes, then rinse.
Fry the base genep in coconut oil until fully cooked.
Mix half the paste with the cassava leaves, stuff the duck and sew it closed.
Coat the whole duck with the rest of the paste.
Wrap in several layers of banana leaf and foil.
Steam 3 hours, then roast at 180°C for 1 hour until tender and fragrant.
Kitchen tip
Duck is tougher than chicken and needs longer cooking. It is done when the leg pulls easily from the bone.
Questions
Where does Bebek Betutu (Balinese Slow-Cooked Duck) come from?
Bebek Betutu is a traditional dish from Bali (capital: Denpasar), in the Bali & Nusa Tenggara region of Indonesia.
How long does Bebek Betutu (Balinese Slow-Cooked Duck) take to make?
It takes about 5 hr in total to make 4 servings, including preparation.
What is the secret to a good Bebek Betutu (Balinese Slow-Cooked Duck)?
Duck is tougher than chicken and needs longer cooking. It is done when the leg pulls easily from the bone.