Genevieve’s Slow-roasted Duck Salad

Name: Genevieve’s Slow-roasted Duck Salad
Yield: Serves 4
Cuisine: Balinese
Ingredients: 4 cloves garlic; 2 tablespoons Fried Shallot Slices; 1 tablespoon freshly grated coconut; 4 makrut lime leaves, finely sliced; 2 long red chillies, finely sliced; 30 g bean sprouts, trimmed; 4 snake beans; fish sauce, to taste; 175 ml Ginger Juice; 410 ml coconut milk; 4 pieces fresh banana leaf; 2 large hard-boiled eggs, shelled; 1.8 kg Pekin, Aylesbury or Barbary duck, wing tips and excess fat removed; 1.8 kg Pekin, Aylesbury or Barbary duck, wing tips and excess fat removed; 1.8 kg Pekin, Aylesbury or Barbary duck, wing tips and excess fat removed; 20 ml sweet soy sauce (kecap manis); 20 ml sweet soy sauce (kecap manis); 4 cm piece galangal, roughly chopped; 20 ml vegetable oil; 2 stalks lemongrass, minced; 8 celery leaves, shredded; 6 red shallots; 2 long red chillies, roughly chopped; 2.5 cm piece ginger, roughly chopped; 1 cm piece turmeric, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire

By Christine Manfield

Published 2008

About

The origins of this melt-in-the-mouth duck dish, bebek betutu, date back to ancient Balinese times. Margie’s sister Genevieve made it for us when we visited her while she was working in Bali, and I will always associate it with her.

Ingredients

1.8 kg Pekin, Aylesbury or Barbary duck, wing tips and excess fat removed
2 large hard-boiled eggs, shelled

Asia
Indonesia
South East Asia

Method

To make the marinade paste, place the garlic, shallots, chilli, ginger, turmeric, galangal and vegetable oil in a food processor or blender and process to a rough paste.

Rub the inside and outside of the duck with three-quarters of the marinade paste.

To make the stuffing, combine the lemongrass, celery leaves, soy and oyster sauces, salt and pepper in a bowl, add the remaining