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Roast Duck in Banana Leaf
The rich flavour of duck is greatly enhanced
by a host of pungent roots, herbs and seasonings
in this dish which is invariably a great favorite with visitors to Bali.
The Balinese have great admiration for the duck
and consider it to be a particularly strong animal
as it is like the turtle, one of very few
able to survive on land as well as on water.
|1 whole duck, about 2 kg (4 1/2 lb)
18 shallots, peeled, cut in half and sliced
6 cloves garlic, peeled, halved, and sliced
3 stalks lemon grass, finely sliced
5 fragrant lime leaves, finely sliced
6 candlenuts, chopped
5 cm (2 in) ginger, peeled and chopped
8 cm (3 in) fresh turmeric, peeled and chopped
8 cm (3 in) kencur root, peeled and chopped
1 teaspoon black peppercorns, crushed
5 bird's-eye chillies, sliced
1 teaspoon coriander seeds, crushed
2 teaspoons dried shrimp paste, roasted and coarsely crushed
1 1/2 tablespoons salt
3 tablespoons oil
banana leaves, grease proof paper or aluminium foil for wrapping
Wipe the duck dry and set aside. Combine all the remaining ingredients except the banana leaves in a bowl and mix well. Rub the duck outside with this mixture and fill the inside of the duck with the remainder. Close the openings of the bird with satay skewer, and wrap the duck in several layers of banana leaves, grease proof paper or foil and steam for 50 minutes. Transfer the duck to a moderate oven and bake at 180°C (350°F) for 30 minutes.
Remove banana leaves, cut the duck meat up in small pieces and serve with stuffing. When cooked, the meat should be so tender that it falls off the bones.
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|Recipe & photograph from "The Food of Bali"
by Heinz von Holzen & Lother Arsana,
Periplus Editions (HK) Ltd.