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Sunday, November 9, 2008

Banana Leaf Roast Duck

Banana Leaf Roast Duck (Bebek Betutu) :

1 whole duck, about 4½ lbs.
18 shallots, peeled, cut in half and sliced
6 cloves garlic, peeled, halved and sliced
3 stalks lemongrass, finely sliced
5 fragrant lime leaves, finely sliced
6 candlenuts, chopped
2 inches ginger root, peeled and chopped
3 inches fresh turmeric, peeled and chopped
3 inches kencur root, peeled and chopped
1 tsp. black peppercorns, crushed
5 bird's-eye chilies, sliced
1 tsp. coriander seeds, crushed
2 tsp. dried shrimp paste, roasted and coarsely crushed
1,5 Tbs. salt
3 Tbs. oil
Banana leaves, parchment paper or aluminum foil for wrapping

Wipe the duck dry and set aside. Combine all the remaining ingredients, except banana leaves, in a bowl and mix well.
Rub the duck outside with this mixture and fill the center of the duck with the remainder.
Close the openings of the duck with bamboo skewers.
Wrap in several layers of banana leaves parchment paper or foil and steam for 50 minutes.
Transfer duck to a moderate oven and bake at 350ºF for 30 minutes.
Remove banana leaves, cut duck meat up in small pieces and serve with stuffing.
When cooked, the meat should be so tender that it falls off the bones.
Note: The flavor of this excellent duck will be even better if the final roasting is done over a slow charcoal fire rather than in the oven; be sure to turn the duck several times if cooking over charcoal.

Make 4-6 servings.

Source : melroseflowers

Other :
1. Banana Leaf Roast Duck (Bebek Betutu)
2. Boiled Prawns (Udang Rebus)
3. Minced Seafood Satay (Sate Lilit)
4. Peanut and Tiny Seafish (Teri Kacang)
5. Prawns in Tamarind Sauce (Udang Garang Asam)
6. Roasted Squid (Cumi Bakar)
7. Salted Fish Curry (Kotokan Jambal)

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