Bebek betutu is a classic Balinese dish in which duck is coated in a spice paste, wrapped in banana leaves and steam-roasted. Here, we've given it a bit of a twist by frying and roasting it to render and caramelise its fat, enhancing the flavour of the duck. As the spice paste used in this recipe is roasted, you can make it ahead and store it in the fridge for up to a week. For best results, use a mortar and pestle instead of a food processor for the paste - it's a bit more effort, but gives the dish a far superior flavour. Begin this recipe a day ahead to dry out the duck. Serve this dish with steamed jasmine rice.
Note Also known as kang kong, water spinach is an aquatic plant used in many Asian cuisines, often stir-fried with shrimp paste. It's available from Asian grocers. Candlenuts are also stocked at Asian grocers. If they're not available, substitute macadamia nuts. Tamarind extract is best made fresh. To make 80ml, combine 1 tbsp tamarind pulp and 100ml water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve. In the absence of a large non-stick frying pan that's ovenproof, line a pan with a piece of baking paper (making sure there's no overhang) to help prevent the duck from sticking to it.