Bebek Betutu (roast Duck Bali Style)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.