Bebek Betutu (Roast Duck Bali Style)

This recipe is from a Balinese cooking school class.

• Ready In: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 1  long island duck or 1  peking duck
• 1⁄3 cup coconut oil
• 1 1⁄2 tablespoons tamarind paste
• 1  tablespoon salt, plus more to taste
• 2  teaspoons shrimp paste
• 1  tablespoon palm sugar, grated
• 3  teaspoons ketjap manis
• 12  garlic cloves, peeled
• 8  small  asian shallots or 3  regular shallots, peeled roughly chopped
• 6  candlenuts or 8  macadamia nuts
• 6  fresh small thai red chilies, stemmed seeded
• 1  piece galangal, peeled thinly sliced (3 inch)
• 1  piece ginger, peeled thinly sliced (3 inch)
• 1  piece turmeric, peeled thinly sliced (2 1/2 inch) or 3  teaspoons ground turmeric
• 5  fresh curry leaves

Directions

1. Heat oven to 350 degrees F. Place duck on a double thickness of aluminum foil, enough to completely wrap it. Stir 2 tbsp oil, 2 tsp tamarind, 1 tbsp salt and shrimp paste in a bowl. Rub mixture all over outside of duck. Set aside.
2. Puree remaining oil and tamarind, plus sugar, kecap manis, garlic, shallots, candlenuts, chiles, galangal, ginger, turmeric, and salt in a food processor until smooth. Stir in curry leaves.
3. Stuff half the paste inside duck and rub remaining paste on outside. Wrap tightly in foil and place in a roasting pan; bake until an instant-read thermometer inserted into thickest part of leg reads 175 degrees F (about 1 1/2 hours).
4. Remove foil and increase oven temperature to 450 degrees F. Bake until duck is brown and slightly crisp (25–30 minutes). Rest 20 minutes before carving.
5. Garnish with Kaffir lime leaves and serve with cooked rice, sliced cucumber and tomatoes, if you like.