The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Bebek betutu

This Balinese specialty is traditionally wrapped in banana leaves and coconut bark, then cooked long and slow over coals. If you can't find banana leaves, just use foil. Begin this recipe a day ahead to marinate the duck.

You'll need

1 tsp shrimp paste 1 duck (about 1.8kg) 6 red shallots, coarsely chopped 6 garlic cloves, coarsely chopped 15 gm galangal, finely chopped 10 gm ginger, finely chopped 4 kaffir lime leaves, thinly sliced 4 candlenuts (see note) 2 lemongrass stalks (white part only), coarsely chopped 2 long red chillies, coarsely chopped 2 tbsp lime juice 40 gm light palm sugar 1 cm piece turmeric, finely chopped 1 tsp each black peppercorns, coriander seeds and cumin seeds, coarsely ground Pinch of freshly grated nutmeg 1 tbsp coconut oil 300 gm baby spinach 1 cinnamon quill 2-3 banana leaves, for wrapping (see note) To serve: steamed rice, thinly sliced cucumber and tomato, and coriander


  • 01
  • Preheat oven to 180C. Wrap shrimp paste in foil and roast until pungent (6-8 minutes). Set aside to cool.
  • 02
  • Rinse duck well under cold running water and pat dry with paper towels. Process shallots, garlic, galangal, ginger, lime leaves, candlenuts, lemongrass, chillies, lime juice, palm sugar, turmeric, pepper, coriander, cumin and nutmeg in a food processor to a smooth paste. Heat coconut oil in a frying pan over medium heat, add paste and fry until fragrant and colour begins to change (2-3 minutes). Set aside to cool. Reserve 2 tbsp of paste and rub remaining over duck, cover and refrigerate overnight for flavours to develop.
  • 03
  • Preheat oven to 180C. Blanch spinach until just wilted (20 seconds), drain, refresh and chop. Combine spinach with reserved paste and stuff into duck cavity along with cinnamon. Skewer the cavity closed, wrap duck in banana leaves (cut to cover if necessary), then in foil and roast for 1 hour. Reduce heat to 120C and roast until tender (3½-4 hours). Place duck in an oven tray, pour pan juices into a small saucepan and reduce over medium-high heat until slightly thickened (10-12 minutes).
  • 04
  • Preheat grill to high and grill duck until skin is golden (4-5 minutes).
  • 05
  • Serve duck hot with pan juices poured over, steamed rice, and cucumber, coriander and tomato to the side.
Note Candlenuts and banana leaves are available from Asian grocers. If candlenuts are unavailable, substitute macadamia nuts.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Old sparkling “Burgundy”.

Featured in

Jun 2014

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.