Bebek Betutu (Roast Duck Bali Style) Recipe

Name: Bebek Betutu (Roast Duck Bali Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 long island duck or 1 peking duck; 1/3 cup coconut oil; 1 1/2 tablespoons tamarind paste; 1 tablespoon salt, plus more to taste; 2 teaspoons shrimp paste; 1 tablespoon palm sugar, grated; 3 teaspoons ketjap manis; 12 garlic cloves, peeled; 8 small asian shallots or 3 regular shallots, peeled roughly chopped; 6 candlenuts or 8 macadamia nuts; 6 fresh small thai red chilies, stemmed seeded; 1 piece galangal, peeled thinly sliced (3 inch); 1 piece ginger, peeled thinly sliced (3 inch); 1 piece turmeric, peeled thinly sliced (2 1/2 inch) or 3 teaspoons ground turmeric; 5 fresh curry leaves

Servings: persons

1 long island duck or 1 peking duck
1/3 cup coconut oil
1 1/2 tablespoons tamarind paste
1 tablespoon salt, plus more to taste
2 teaspoons shrimp paste
1 tablespoon palm sugar, grated
3 teaspoons ketjap manis
12 garlic cloves, peeled
8 small asian shallots or 3 regular shallots, peeled roughly chopped
6 candlenuts or 8 macadamia nuts
6 fresh small thai red chilies, stemmed seeded
1 piece galangal, peeled thinly sliced (3 inch)
1 piece ginger, peeled thinly sliced (3 inch)
1 piece turmeric, peeled thinly sliced (2 1/2 inch) or 3 teaspoons ground turmeric
5 fresh curry leaves

1
Heat oven to 350 degrees F. Place duck on a double thickness of aluminum foil, enough to completely wrap it. Stir 2 tbsp oil, 2 tsp tamarind, 1 tbsp salt and shrimp paste in a bowl. Rub mixture all over outside of duck. Set aside.
2
Puree remaining oil and tamarind, plus sugar, kecap manis, garlic, shallots, candlenuts, chiles, galangal, ginger, turmeric, and salt in a food processor until smooth. Stir in curry leaves.
3
Stuff half the paste inside duck and rub remaining paste on outside. Wrap tightly in foil and place in a roasting pan; bake until an instant-read thermometer inserted into thickest part of leg reads 175 degrees F (about 1 1/2 hours).
4
Remove foil and increase oven temperature to 450 degrees F. Bake until duck is brown and slightly crisp (25-30 minutes). Rest 20 minutes before carving.
5
Garnish with Kaffir lime leaves and serve with cooked rice, sliced cucumber and tomatoes, if you like.

734

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 long island duck or 1 peking duck, 1/3 cup coconut oil, 1 1/2 tablespoons tamarind paste, 1 tablespoon salt, plus more to taste, and more.

Yes, Bebek Betutu (Roast Duck Bali Style) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bebek Betutu (Roast Duck Bali Style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions