Duck Betutu from bali


Material:

Ducks 1, ± 2 ¼ kg

Spices are blended:

Onion 18

6 cloves garlic

3 stalks lemongrass

5 lime leaves

6 pecan

4 cm ginger

6 cm turmeric

6 cm kencur

1 teaspoon pepper

Cayenne 5

1 tsp coriander

2 tsp roasted shrimp paste

1 ½ tablespoons salt

3 tablespoons cooking oil

banana leaves for wrapping

How to Make:

Wash and clean the duck to dry, set aside.

Mix all the spices are blended with oil in the basin. Mix well.

Rub seasoning on the outside of the duck. Then add the remaining ingredients into the belly of all ducks.

Close the back of the open duck with a skewer.

Wrap duck with banana leaves and steamed until the meeting for 50 minutes.

Remove the duck which was steamed and enter into the first oven-heated temperature of 350 degrees F for 30 minutes.

Remove the banana leaf and wrap small pieces of duck meat and served with it.

If the duck cooked, the meat will be very soft and can be separated from the bone easily.

Note: This betutu duck taste will be more comfortable if the oven is on the coals instead of using the oven. But, if using charcoal, do not forget to turn the duck a few times to mature and spices seep through.

For 4-5 people