I usually make this with chickens – leads to more meat for the spice-driven gluttony and also turns its name into Bebek Ayam.

 Bebek Betutu 

1 duck, about 5-6 lbs

18 shallots, peeled & sliced

10 cloves garlic, peeled, crushed & sliced

5 stalks lemongrass, bottom 4 inches only – tough outer leaves removed & finely sliced

5 Kaffir lime leaves, finely sliced

10 Candlenuts (kemiri), crushed & chopped

2 inches ginger, peeled & chopped

3 inches fresh turmeric, peeled & chopped (sub 3 tsp dry ground turmeric)

3 inches kencur root, peeled * chopped (sub galangal or ginger)

1 tsp. black peppercorns, crushed

8 Serrano or similar chiles, sliced

8 Thai or Bird’s Eye chiles, sliced

1 tsp. coriander seeds, roasted in hot pan till fragrant & crushed

1 tsp. roasted dried shrimp paste or 1 tbs. Thai fish sauce (skippable)

1 ½ tbs. salt

3 tbs oil.

 Banana leaves, wax/parchment paper or foil for wrapping.

 Wipe bird dry. Mix all ingredients except banana leaves. Stuff bird with most of mixture, saving a bit to rub over the outside.

1. Wrap in several layers of banana leaf, paper or foil and steam for 1 hour.
2. Place steamed package to 350°F oven or medium hot, closed grill and roast an additional 30 minutes.
3. Remove wrappings, slice off meat and serve with scoops of spice stuffing and rice.

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