Bebek betutu

• Meat

  • 1 Duck

• Seafood

  • 2 tsp Shrimp paste, roasted

• Produce

  • 1 cloves 1 head of garlic
  • 3 Chillies, red
  • 1 1 cm-piece Ginger
  • 3 Kaffir lime, leaves
  • 1 Lemongrass stalk
  • 1 Roll of banana
  • 10 Shallots or 2 medium onions
  • 200 g Spinach, leaves

• Condiments

  • 3 tbsp Lime juice
  • 1 Seasoning paste

• Baking & Spices

  • 2 tsp Coriander seeds
  • 1 1 cm-piece Galangal
  • 1 tbsp Palm sugar
  • 1 tsp Peppercorns, black
  • 3 tsp Salt
  • 2 1 cm-piece Turmeric, fresh

• Oils & Vinegars

  • 2 tbsp Peanut oil

• Nuts & Seeds

  • 4 Candlenuts

• Liquids

  • 2 tbsp Water

• Other

  • 1 Cinnamon stick or piece of cassia bark

Found on nonnascooking.com

Description

Directions

• Preheat a barbecue with a hood (a Weber is ideal). Alternatively preheat the oven to 160°C. Wash the duck inside and out in a bowl of water infused with the turmeric.
• Place the seasoning paste ingredients in a blender and blend to a chunky paste.
• Combine half of the paste with the spinach leaves and set aside. Rub the remaining paste over the duck inside and out. Stuff the cavity of the duck with the spinach mixture and the cinnamon stick or cassia bark. Wrap the duck well in banana leaves or foil. Whether using leaves or foil, wrap the parcel in a final layer of foil. Place the parcel on an oven tray.
• Cook the duck in the barbecue for 4 hours. Alternatively cook it in the oven for 2 hours, then turn down the temperature to 120°C and cook for a further 2 hours.
• Remove from the barbecue or oven and drain the juices into a saucepan. Simmer until reduced slightly and combine with a little stuffing from the duck. Serve in a bowl alongside the duck.
• Serve with rice, sambal, and steamed snake beans or Chinese greens (or both).