Breasts of Duck Cooked in Balinese Spices

This is a variation of the traditional bebek betutu. When I demonstrated it at one of my Indonesian evenings at the Gas Cooking School in Sydney in 1991, everyone in the audience liked it; one of them, Genevieve Harris, was inspired to go to Bali, where she became the founding executive chef of the Amankila Resort. She duly placed this on her menu, accompanied by urap, a Javanese vegetable salad with coconut dressing.