Betutu Duck

Ingredients :

• 1 tail (1 /12 kg) duck
• 100 grams of young cassava, boiled until soft squeeze, cut into pieces.
• Banana leaves/ aluminum foil, for wrapping
• 5 tablespoons oil, for sauteing

Spices that are :

• 7 red chili
• 5 pepper
• 6 hazelnuts, toasted
• 10 pieces of red onion
• 2 teaspoons shrimp paste
• 8 cloves of garlic
• 1 tablespoons coriander seeds, toasted
• 5 stalks lemon grass, finely sliced
• 2 rounded teaspoons pepper, puree
• 1 tablespoons galangal
• 1/2 teaspoon nutmeg
• 2 teaspoons turmeric
• 5 kaffir lime leaves
• 2 teaspoons ginger
• 2 teaspoons kencur
• Salt and sugar according to taste

How to make :

Stir fry until fragrant spices and dried. Removed and let cool. Divided into two parts.

Mix one part spice with cassava leaves. Enter in the body cavity of duck, pin hole with a toothpick. Rub the remaining seasoning on duck and below the surface of the skin.

Wrap in several layers of banana leaves, tie tightly with string. Bake in hot oven to 180'c, for 2-3 hours until cooked.

Remove, cut into wedges and serve.

Note : before baking, can also be steamed first 45 minutes, then baked for 1 hour.

Betutu is the pride of the Balinese cuisine. Usually made from duck wrapped in banana leaves, then wrapped again with the stem nut so tightly. Ducks are planted in holes in the ground and covered witt hot coals for 6-7 hours until cooked.