Thursday, April 27, 2017 | INDONESIAN CULINARY |

Betutu Chicken | Bebek Betutu (Balinesse Traditional Dish)

Ingredients :

  • 1 duck, 2 kg / 4 lbs, boned except for the legs, and cleaned
  • 4 duck breasts with the skins discarded

For the spice mixture or paste :

  • 10 shallots or 2 large onions, chopped
  • 8 cloves garlic, chopped
  • 5 red chillies, seeds removed, chopped; or 2 tsp chilli powder
  • 6 candlenuts or macadamia nuts, or 3 Tbsp ground almond
  • 4 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 cloves
  • 2 green cardamoms
  • 2.5-cm / 1-inch stick of cinnamon
  • ½ tsp ground or grated nutmeg
  • 1 tsp ground turmeric
  • 2 tsp chopped galingale
  • 1 tsp ground white pepper
  • 5-cm / 2-inch stem of lemon grass, outer leaf discarded, chopped
  • 3 kaffir lime leaves, shredded
  • 1 tsp shrimp paste
  • 3 Tbsp tamarind water or lime juice
  • 2 Tbsp peanut oil
  • 2 Tbsp water
  • 1 tsp salt

To add to the sauce:

500 g / 1 lb spinach, washed and shredded

How To Make :

  1. Blend all the ingredients for the paste together until smooth.
  2. Transfer the mixture to a saucepan and simmer for 6-8 minutes, stirring often. Then remove it to a bowl and leave it to get cold. Adjust the seasoning.
  3. When the paste is cold, rub it all over the duck and the duck breasts. Put the duck breasts inside the boned duck by arranging them in such a way that when you close the duck it will look like a whole duck again.
  4. To sew the duck: spread the boned duck on a board, skin side down. Arrange the already-marinated duck breasts inside. Bring the duck skin up over the duck breasts to enclose them completely. Sew the cut edges of the skin with a trussing needle and white string. Make 3 or 4 ties around the circumference of the duck to give it a cylinder shape. Wrap the duck with 2 or 3 layers of aluminium foil, quite loosely, but sealing the top well.
  5. Everything up to this point can be done the day before, and the parcel can be left in the fridge overnight so that the duck marinates thoroughly.
  6. To cook, pre-heat the oven to 160ºC / 320ºF / Gas Mark 3, and put the parcel on a baking tray in the middle of the oven. Cook for 2 hours, then reduce the heat to 120ºC / 250ºF / Gas Mark ½ and continue cooking for a further 3-4 hours.
  7. Leave the parcel to cool a little, then unwrap and transfer the duck to a large heat-proof dish. Take away all the string. Separate and discard the oil from the cooking juices. Put the cooking juices in a small saucepan, add to this the washed and shredded spinach leaves. Heat, and serve as a thick sauce.
  8. Before serving, put the duck into the oven again, on a high heat, and heat till the skin is quite crisp. Or put the duck under the grill in the oven for about 6 – 8 minutes to crisp the skin. To serve, cut the duck down the middle lengthwise, then slice each half separately into slices about 1 cm thick.
Filed in: Main Dishes