A Slow-Cooked, Spice-Packed Celebration of Balinese Tradition

Bebek Betutu is one of Bali’s most iconic dishes—a duck marinated in a rich, spicy bumbu betutu paste, wrapped in banana leaves, and slow-cooked until the meat is fall-off-the-bone tender. Originally reserved for temple offerings and ceremonies, this dish is both intense and elegant, full of roasted spices, earthy turmeric, smoky chili, and lemongrass. When done right, it’s more than a meal—it’s a ritual on a plate.

Ingredients

Serves 4–6

For the duck

• 1 whole duck (about 1.5–1.8kg)
• Juice of 1 lime
• 1 tsp salt
• 2–3 banana leaves (or foil if unavailable)
• Kitchen string or butcher’s twine

For the bumbu betutu (spice paste)

• 8 shallots
• 6 cloves garlic
• 5 candlenuts (or substitute with macadamia nuts)
• 3 tbsp galangal, peeled and chopped
• 2 tbsp ginger
• 2 tbsp fresh turmeric (or 1 tsp turmeric powder)
• 3 stalks lemongrass, white part only
• 4–5 red chilies (adjust to heat preference)
• 1 tbsp shrimp paste (terasi), toasted
• 1 tsp coriander seeds, toasted
• 1 tsp black peppercorns
• 1 tsp salt
• 1 tsp palm sugar
• 2 tbsp oil (for frying the paste)

Instructions

Clean the duck and pat dry. Rub with lime juice and salt, inside and out. Set aside for 15–20 minutes while you prepare the spice paste.

In a blender or mortar, combine all the bumbu betutu ingredients (except oil) and grind into a thick paste. Heat oil in a pan and sauté the paste until fragrant, slightly darkened, and the oil begins to separate—about 10 minutes.

Stuff about half the bumbu inside the duck cavity. Rub the remaining paste over the entire surface of the duck, coating it generously. Let it marinate for at least 2 hours, or overnight for deeper flavor.

Wrap the duck tightly in banana leaves, securing with kitchen string. If unavailable, use parchment and foil to seal.

Steam or slow roast:

• Option 1: Steam the wrapped duck for 2.5–3 hours until tender.
• Option 2: Roast at 160°C (320°F) for 3–4 hours, covered, in a Dutch oven or wrapped package.

Once cooked, carefully unwrap and grill or broil for 10 minutes to crisp the skin slightly and caramelize the spice coating.

Serve hot with steamed rice, sambal matah, and lawar (Balinese spiced vegetables).

Cooking Tips

Use banana leaves if possible—they add a subtle sweetness and aroma during the steam. Let the spice paste cook fully to eliminate bitterness and intensify flavor. For a smokier version, briefly smoke the cooked duck over coconut husk or charcoal before serving. This dish is best shared, with every spoonful soaked in spicy, oily bumbu and balanced by cool herbs and rice.