Bebek Betutu (Balinese Slow-Cooked Stuffed Duck)

• •1 piece Whole Duck (approx. 1.8 – 2 kg (4-4.5 lb), cleaned and patted very dry)
• •3 large sheets Banana Leaves (softened over a flame or briefly steamed to make them pliable)
• •1 roll Aluminum Foil (heavy-duty)
• •200 g Cassava Leaves (or young spinach, blanched and squeezed dry)
• •4 pieces Salam Leaves (Indonesian Bay Leaves)
• •4 pieces Kaffir Lime Leaves
• •3 tbsp Coconut Oil (for sautéing the spice paste)
• •180 g Shallots (roughly chopped)
• •10 cloves Garlic (peeled)
• •8 pieces Candlenuts (Kemiri) (toasted, if possible)
• •5 pieces Bird's Eye Chiles (Caberawit) (or to taste, for heat)
• •3 pieces Large Red Chiles (Cabai Merah Besar) (deseeded for less heat, roughly chopped)
• •5 cm piece Fresh Turmeric (peeled, roughly chopped)
• •3 cm piece Galangal (peeled, roughly chopped)
• •3 cm piece Ginger (peeled, roughly chopped)
• •2 cm piece Kencur (Aromatic Ginger) (peeled, roughly chopped (if unavailable, omit or use a touch more galangal))
• •2 cm piece Lesser Galangal (Cekuh) (peeled, roughly chopped (if unavailable, omit))
• •3 stalks Lemongrass (white part only, thinly sliced)
• •1 tbsp Coriander Seeds
• •1 tsp Black Peppercorns
• •1 piece Torch Ginger Bud (Kecicang) (thinly sliced (optional, but highly recommended for authentic flavor))
• •1 tsp Terasi (Roasted Shrimp Paste) (toasted or roasted)
• •2 tsp Salt (or to taste)

Instructions

1. 1

   **Prepare the Base Genep (Balinese Spice Paste):** In a food processor or, traditionally, a stone mortar (cobek batu), combine shallots, garlic, candlenuts, bird's eye chiles, large red chiles, fresh turmeric, galangal, ginger, kencur, lesser galangal, lemongrass, coriander seeds, black peppercorns, torch ginger bud, terasi, and salt. Grind or process until a very fine, smooth paste forms. This may take a few minutes, scraping down the sides as needed. If too dry, add a tiny bit of water or oil.

2. 2

   Heat 3 tablespoons of coconut oil in a wok or pan over medium heat. Add the finely ground base genep and sauté for 10-15 minutes, stirring frequently, until the paste is fragrant, darker in color, and the oil separates. This step is crucial for developing the flavors. Let cool slightly.

3. 3

   **Prepare the Duck:** Pat the whole duck thoroughly dry, inside and out, with paper towels. Score the duck skin all over with a sharp knife, being careful not to cut into the meat. This helps the paste penetrate and the fat render. Generously rub about two-thirds of the cooled base genep all over the duck, inside the cavity, and especially under the skin (gently lift the skin around the breast and thighs to apply the paste directly to the meat).

4. 4

   **Prepare the Stuffing:** In a bowl, combine the blanched and squeezed cassava leaves (or spinach) with the remaining one-third of the base genep. Mix well until the greens are thoroughly coated. Stuff this mixture into the duck cavity, along with the salam leaves and kaffir lime leaves. Truss the duck's legs together with kitchen twine to keep the stuffing inside.

5. 5

   **Wrap the Duck:** Lay out 2-3 large sheets of banana leaves, overlapping them slightly to form a large enough surface to enclose the duck. Place the stuffed duck in the center. Wrap the duck tightly with the banana leaves, securing them with kitchen twine if needed. The banana leaves impart a wonderful aroma and help seal in moisture. Then, wrap the banana leaf-wrapped duck tightly in several layers of heavy-duty aluminum foil, ensuring it is completely sealed to prevent any moisture from escaping during the long cooking process.

6. 6

   **Slow Cook (Modern Oven Method):** Preheat your oven to 150°C (300°F). Place the foil-wrapped duck in a roasting pan. Cook for 5 to 6 hours, or until the meat is incredibly tender and literally falling off the bone. The long, slow cooking allows the duck to braise in its own fat and juices, deeply infusing it with the spice paste.

7. 7

   **Rest and Serve:** Once cooked, carefully remove the duck from the oven. Let it rest, still wrapped, for at least 20-30 minutes. This allows the juices to redistribute. For a dramatic presentation, unwrap the foil and banana leaves at the table. The duck will be incredibly fragrant and tender. Carefully transfer the duck to a serving platter. The stuffing can be served alongside. Serve immediately with steamed white rice, a fresh sambal matah, and Balinese lawar or clear vegetable soup.

Chef's Tips

• 💡**Check for Doneness:** The duck is perfectly cooked when the meat effortlessly pulls away from the bone, and the leg joints separate easily with gentle pressure. There should be no resistance.
• 💡**The Magic of Cassava Leaves:** Cassava leaves (daun singkong) are the traditional choice for stuffing because they effectively absorb the rich duck fat and intense spice paste flavors, transforming into a delicious, nutrient-rich side dish that's incredibly tender.
• 💡**Scoring for Flavor:** Scoring the duck skin (making shallow diagonal cuts) isn't just for crispiness; it significantly helps the 'base genep' penetrate deeper into the duck meat, ensuring every bite is bursting with flavor. Be careful not to cut too deep into the flesh.
• 💡**Prepare Ahead:** Bebek Betutu is often prepared a day in advance, cooking overnight. This allows the flavors to deepen even further and makes it a perfect dish for special occasions when you want to minimize last-minute cooking stress. Reheat gently in the oven, still wrapped, before serving.