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Marion's bebek betutu (Balinese roast duck)
Marion's bebek betutu (Balinese roast duck)
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Prep Time:
25 minutes
Cook Time:
195 minutes
Total Time:
220 minutes
Balinese-style duck roasted in spice paste for ultimate succulence. Seal tightly in baking paper and foil for steam-roasted perfection.
Ingredients:
  • 6 duck marylands
  • 400g (2 cups) long-grain rice, rinsed, drained
  • 750ml (3 cups) water
  • 1/2 tsp ground turmeric
  • 62.50 ml fresh coriander, chopped
  • 1 Asian red shallot, thinly sliced
  • Lime wedges, to serve
  • Sambal oelek, to serve
  • 6.10 gm shrimp paste
  • 3 tsp coriander seeds
  • 5 Asian red shallots, coarsely chopped
  • 8 garlic cloves, coarsely chopped
  • 4 makrut lime leaves, finely sliced
  • 3cm piece galangal, peeled, finely chopped
  • 2 fresh long red chillies, coarsely chopped
  • 1 lemongrass stalk, pale section only, finely chopped
  • 1/4 tsp turmeric
  • 1/4 tsp ground black pepper
  • 42.00 gm lime juice
  • 36.80 gm vegetable oil
  • 4.80 gm sea salt
  • 40.00 gm water, plus extra
Instructions:
  • Preheat your oven to 180C/160C fan forced. Wrap the shrimp paste in foil and bake for 10 minutes. Transfer the baked shrimp paste from the foil to a food processor.
  • Lower the oven temperature to 120C/100C fan forced. Toast coriander seeds in a frying pan over medium-high heat for 1-2 minutes, then combine with the shrimp paste and the remaining paste ingredients.
  • Blend until smooth, adding water as needed, 1 tablespoon at a time, if the food processor struggles to mix the ingredients.
  • Coat the duck with the paste and arrange it in a roasting pan in a single layer. Cover the duck tightly with a sheet of baking paper and then a double layer of foil. Roast for 3 hours or until tender.
  • In a saucepan, combine rice, water, and turmeric. Bring to a boil, then reduce heat to low and partially cover. Simmer for 12 minutes or until liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes before serving.
  • Shred the duck using a fork and distribute rice and duck onto serving plates. Drizzle with pan juices, and garnish with coriander and shallot. Serve with lime wedges and a touch of sambal oelek according to your preference.

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