Banana Leaf Roast Duck
(Bebek Betutu)

  • 1 whole duck, about 4 lbs.
  • 18 shallots, peeled, cut in half and sliced
  • 6 cloves garlic, peeled, halved and sliced
  • 3 stalks lemongrass, finely sliced
  • 5 fragrant lime leaves, finely sliced
  • 6 candlenuts, chopped
  • 2 inches ginger root, peeled and chopped
  • 3 inches fresh turmeric, peeled and chopped
  • 3 inches kencur root, peeled and chopped
  • 1 tsp. black peppercorns, crushed
  • 5 bird's-eye chilies, sliced
  • 1 tsp. coriander seeds, crushed
  • 2 tsp. dried shrimp paste, roasted and coarsely crushed
  • 1 Tbs. salt
  • 3 Tbs. oil
  • Banana leaves, parchment paper or aluminum foil for wrapping
  • Wipe the duck dry and set aside. Combine all the remaining ingredients, except banana leaves, in a bowl and mix well.
  • Rub the duck outside with this mixture and fill the center of the duck with the remainder.
  • Close the openings of the duck with bamboo skewers.
  • Wrap in several layers of banana leaves parchment paper or foil and steam for 50 minutes.
  • Transfer duck to a moderate oven and bake at 350F for 30 minutes.
  • Remove banana leaves, cut duck meat up in small pieces and serve with stuffing.
  • When cooked, the meat should be so tender that it falls off the bones.

Note: The flavor of this excellent duck will be even better if the final roasting is done over a slow charcoal fire rather than in the oven; be sure to turn the duck several times if cooking over charcoal.

Make 4-6 servings.

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