Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Betutu duck served with rice and steamed vegetables
Authentic Balinese Betutu Duck with spicy steamed meat

Balinese Roasted Duck (Bebek Betutu)

Author: Flavelo
Recipes Main Courses
Dish of Balinese kings. 'Betutu' isn't just a recipe, it's a ritual: duck is massaged with spices, steamed, then roasted. The duck's thick fat renders out in the spicy steam, so the meat doesn't dry but confits (cooks in fat) from inside. The result is an intense flavor explosion made bearable by fresh lemongrass and ginger.
🕒 Prep Time 40 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 40 mins
🍽️ Servings 4 servings
🔥 Calories 810 kcal
🌍 Cuisine Indonesian, Balinese

Ingredients

Equipment Needed

  • Roasting pan
  • Aluminum foil (or banana leaf)
  • Mortar

Instructions

1 ✓

Clean duck, pat dry. Prick skin thoroughly with a fork (especially thighs/breast) to let fat escape.

Tip: If not pricked, fat stays trapped and skin stays soft, not crisp.
2 ✓

Crush spices (garlic, ginger, galangal, lemongrass, chili, turmeric, salt, coriander) with coconut oil into a paste.

Tip: Spice cell walls must be broken to release oils.
3 ✓

Rub duck inside and out with paste. Let stand 1 hour.

Tip: Salt starts tenderizing fibers.
4 ✓

Wrap duck in foil (or banana leaf), place in pan, add a little water, bake at 300°F (150°C) for 2.5 hours.

Tip: Steaming makes meat tender.
5 ✓

Unwrap, raise heat to 425°F (220°C), roast (brown) for another 20 mins until skin is brown.

Tip: Maillard reaction gives final flavor and texture here.

Recipe FAQ

What to do with all the fat?
Duck releases a lot of fat. You can drain it at the end and use for roasting potatoes (fantastic flavor from spices!).
No galangal.
Galangal is 'pinier' than ginger. Use a bit more ginger and a little lemon zest instead.

Ingredients

  • 3 lbs Whole Duck (cleaned)
  • 6 cloves Garlic
  • 1 inch Ginger
  • 1 tsp Turmeric
  • 2 tbsp Chili Paste (or hot pepper)
  • 1 inch Galangal (or extra ginger)
  • 1 tsp Ground Coriander
  • 2 stalks Lemongrass
  • 1.5 tsp Salt
  • 2 tbsp Coconut Oil