Here’s the duck version of Betutu, Ubud style. Note that while most of the spices are the same as those for the chicken,? more lemon grass and additional kaffir lime leaves are needed to tamper the strong smell of duck.

Ingredients:

• whole duck
• 5 tbs vegetable oil
• banana leaves/aluminum foil, to wrap
• 3 stalks lemon grass, smashed
• 5 kaffir lime leaves
• 4 cm ginger, smashed

Spice paste ingredients:

• 5 candle nuts
• 10 shallots
• 6 cm kutchery
• 1 tsp belachan
• 5 cloves garlic
• 1 tbs coriander seeds
• 2 pepper seeds
• 1 cm galangal
• ? tsp nutmeg
• 2 tsp turmeric
• salt and sugar to taste

Directions:

• Grind spice paste ingredients in a spice grinder or mortar and pestle into a fine paste.
• Saute the spice paste until fragrant. Add lemon grass, ginger and kaffir lime leaves. Stir-fry for another minutes until the leaves withered. Remove and let it cool. Divide into two portions.
• Rub and sprinkle the inside parts of duck with one portion of spices. Close the cavity by stitching the openings with toothpicks.
• Rub the external parts of the duck thoroughly with the remaining spices. Wrap it with banana leaves or aluminum foil. Secure wrappings with ties.
• Steam the wrapped duck in a steamer for 45 minutes.
• Preheat oven. Roast the wrapped duck in the oven on 180 C for 1 hour.
• Remove. Cut into halves and serve.