Bebek Betulu – Indonesian Duck

Gernot Katzer: Actually, the recipe should be called “Balinese duck”, because it is typical for Bali and is also consumed by tourists with enthusiasm. The typical Balinese seasoning with a paste of roots and spices results in a very tasty, but not spicy winged animal.

The recipe comes (with variations) from Heinz v. Holzen, The Food of Bali, which is supposedly now also already available in German. He prescribes that duck should be wrapped in banana leaves and first steamed (in the saucepan) and then roasted (in the tube). My simplified method uses a roasting foil.

Some ingredients raise problems in Europe:

Candlenuts (Indonesian kemiri) replace themselves with (with falling authenticity) macadamis, cashews or at worst almond kernels.

Kencur is a rootstock hardly available in Europe outside the Netherlands, it can be replaced by galangal, but this changes the character of the dish.

The fresh turmeric can be substituted with a tsp of turmeric powder, but it is worth asking in a few Thai markets for the fresh product. Rinse the gutted duck and wipe dry.

Grind all other ingredients to a fine paste using a hand mixer, blender or herb grinder (grind peppercorns and coriander in a coffee grinder first if necessary).

Coat the duck with the paste on the inside and outside, and put the rest of the paste into the cavity.

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