Traditional Long-Cooked Balinese Duck

Bebek Betutu

Preparation info
  • For


    • Difficulty


Appears in

By Sri Owen

Published 1994

  • About

I was hoping very much that during my trip around Bali in 1993 I would find this delicious duck on restaurant menus. But no, it was nowhere to be found. Back in 1987, I had bebek betutu at the Bali Beach Hotel, not cooked by the hotel chefs but brought in by the general manager and his wife; it had been specially made for me by his mother in Bangli, in the traditional manner, the duck stuffed with cassava leaves and spiced with the full Balinese spice mixture. The wrapping, which consisted