Title: Betutu Duck
Categories: Duck Entree Chef
Yield: 4 Servings

		2.5kg duck
2		Stems fresh lemon grass
4		Eschalots, peeled and
		Chopped finely
4		Cloves garlic, peeled and
		Chopped finely
2	lg	Red chillies seeded and
		Chopped finely
2	sm	Red chillies seeded and
		Chopped finely
1	sl	Turmeric, peeled and chopped
		Finely
		Or 1/2 teaspoon turmeric
		Powder*
		3cm piece lesser galangal
		(kencur), peeled and chopped
		Finely
		Or 1 teaspoon kencur
		Powder*
1		Daun salam or bay leaf,
		Chopped finely*
2	ts	Salt
1	tb	Coconut oil
		Banana leaves for wrapping
		The duck*

Wash the duck inside and out, removing the neck and any giblets, and dry with a paper towel. Peel the outer layer from the lemon grass and finely chop the white bulbous part only. Mix with the eschalots, garlic, chillies, turmeric, galangal, daun salam, salt and coconut oil. Spread the mixture over the surface and inside the cavity of the duck. Wash the banana leaves and wrap a few layers around the duck. Cover loosely with foil and bake in a preheated 150'C oven for 1 hour. Reduce the heat to 110'C and cook for a further 2 hours.

To serve: remove foil and banana leaves from the duck and serve on a platter lined with a fresh banana leaf. * Fresh galangal and turmeric are available in Asian markets, but if you have trouble obtaining them use the powdered form. Sliced galangal is also available in jars, preserved in brine, Daun salam leaves are avail- able in Asian markets, but if difficult to find substitute bay leaves. * Banana leaves are available in Asian markets. Bon Appetit, Exec. Chef Magnus Johansson

Source: Vogue Entertaining Guide June/July '94

previous

next