I was extremely chuffed to have my recipe for Bebek Betutu AKA Indonesian ceremonial barbecued duck featured in The Sunday Times magazine a couple of weeks ago. The article was penned by the incredibly talented Mr Oliver Thring and featured some of Britain’s best food bloggers.
In case you missed it, here’s the recipe again:
2kg duck, giblets removed
1 cinnamon stick
10 shallots or 2 medium onions
1 bulb of garlic, segmented and peeled
6 macadamia nuts
2 tsp. shrimp paste
50g ginger, peeled
1 tsp. turmeric
3 red chillies, roughly chopped
2 sticks lemongrass, roughly chopped (tough outer leaves discarded)
1 tbsp. brown sugar
1 tsp. ground black pepper
2 tsp. coriander powder
Juice of 1 lime
5 kaffir lime leaves, finely sliced
2 tbsp. coconut/vegetable oil
2 tbsp. water
100g spinach leaves, roughly chopped
The night before you want to eat, wash and pat the duck dry. Blend all remaining ingredients bar the spinach to a thick paste.
Mix half the paste with the spinach and rub the remaining paste all over the duck and inside the cavity. Stuff the duck cavity with the spinach mixture and wrap the whole thing very well in foil until completely airtight. Marinade overnight in the fridge.
The next day place the wrapped duck in a hooded BBQ for 4 hours (or alternatively in an oven at 160C for 2 hours and then at 120C for another 2 hours).
- Unwrap the duck and pour the juices into a small pan. Carefully scrape off any excess marinade and add to the juices. Simmer to reduce a little and stir in some of the stuffing. Very carefully return the unwrapped duck to the BBQ or into a hot oven to crisp up the skin. Serve the sauce in a bowl alongside the duck.