Bebek Betutu (Balinese Slow-Cooked Duck)
Tender duck wrapped in banana leaves and slow-roasted with garlic, ginger, and turmeric until fall-apart rich. A simplified version of the Balinese classic, ready in under 90 minutes.
- Total time
- 90 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 duck whole duck (4–5 lbs), cut into 8 pieces
- 6 cloves garlic cloves, minced
- 3 tbsp fresh ginger, minced
- 1.5 tsp turmeric powder
- 4 medium shallots, minced
- 4 large sheets banana leaves (or parchment paper)
- 1 to taste salt and pepper to taste
Instructions
- 1
Pat duck pieces dry with paper towels. Season all sides generously with salt and pepper.
- 2
Mash garlic, ginger, turmeric, and shallots together into a thick paste using a mortar or bowl.
- 3
Rub paste all over duck pieces, coating inside crevices and under skin. Let sit 10 minutes.
- 4
Preheat oven to 325°F. Line a heavy roasting pan with banana leaves, overlapping them.
- 5
Arrange seasoned duck pieces skin-side up on leaves. Fold leaves over top to enclose duck.
- 6
Cover pan tightly with foil. Roast 60–70 minutes until duck is fork-tender and skin pulls away.
- 7
Carefully unwrap banana leaves. Pour accumulated pan juices into a small bowl for serving.
- 8
Serve duck hot with spoonfuls of pan sauce and rice or with steamed vegetables.
Tools you’ll need
- mortar and pestle (or small bowl)
- roasting pan (13x9-inch or larger)
- heavy-duty foil
- paper towels
- chef's knife
- meat thermometer (optional)
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