What spices are in bebek betutu?

It uses base genep, a Balinese spice blend that typically includes shallots, garlic, ginger, turmeric, galangal, chili, lemongrass and more.

How is bebek betutu cooked?

The spiced duck is wrapped in banana leaves and slow-cooked, traditionally buried in embers or roasted for several hours until very tender.

Where can I try bebek betutu in Bali?

Many traditional and Balinese restaurants serve it, particularly around Ubud and Gianyar. Some require advance ordering due to the long cook time.

Is bebek betutu spicy?

It is richly spiced and aromatic, and can be moderately hot depending on the kitchen. Ask about the spice level when ordering.

Why is bebek betutu special?

It is a labor-intensive ceremonial dish prized for its complex flavor and tender texture, reflecting Balinese culinary tradition.

RECIPE

Bebek Betutu: Bali's Slow-Roasted Duck in Banana Leaf (2026)

A complete home recipe for Bebek Betutu, Bali's ceremonial slow-cooked duck packed with base genep spice paste, wrapped in banana leaf and roasted until fall-apart tender.

MyGlob Editorial April 2, 2026 2 min read

Bebek Betutu is one of the great showpiece dishes of Bali, a whole duck rubbed inside and out with a generous quantity of spice paste, wrapped tightly in banana leaves and palm bark, then cooked low and slow until the meat slides off the bone. Traditionally it was buried in a pit of glowing rice husks and embers and left to cook for the best part of a day, which is why it was reserved for temple festivals, weddings and major ceremonies.

Ingredients

1 whole duck, about 1.8 to 2 kg, cleaned and patted dry
Banana leaves for wrapping (softened over a flame or in hot water), plus foil
1 teaspoon salt and 1 tablespoon lime juice to rub the duck first
10 shallots
6 cloves garlic
8 large red chillies, plus 4 small bird's eye chillies for heat (adjust to taste)
4 cm fresh turmeric
5 cm galangal
4 cm ginger
4 candlenuts
2 stalks lemongrass, white part finely sliced
1 tablespoon coriander seeds, toasted and ground
1 teaspoon black peppercorns, ground
1 teaspoon shrimp paste (terasi), toasted
2 kaffir lime leaves and 1 salam (Indonesian bay) leaf
1 tablespoon palm sugar and 1.5 teaspoons salt
3 tablespoons coconut oil for frying the paste
Rub the duck all over, inside and out, with the salt and lime juice. Set aside while you make the paste.
Blend all the spice paste ingredients except the oil, kaffir lime leaves and salam leaf into a smooth paste.
Heat the coconut oil in a wide pan, add the paste along with the torn lime leaves and salam leaf, and fry over medium-low heat for 12 to 15 minutes until deeply fragrant, darkened and the oil separates. Cool slightly.
Reserve about a third of the paste. Rub the rest thoroughly over the skin and deep into the cavity of the duck, massaging it into every fold. Spoon the reserved paste inside the cavity.
Wrap the duck firmly in several layers of softened banana leaf, then a layer of foil to seal in the juices. Ideally marinate, wrapped, in the fridge overnight for the flavours to penetrate.
Cook in a low oven at 150 C for around 3 to 3.5 hours, until the meat is very tender. Then open the top of the wrapping, raise the heat to 200 C and roast for a further 15 to 20 minutes to crisp and colour the skin.
Rest for 10 minutes, then unwrap at the table so everyone catches the aroma. The meat should pull apart easily.

Method

1The word betutu refers to this method of wrapping and slow-roasting. The same technique is used for chicken (ayam betutu), but duck is the prized version, its richer meat soaking up the layers of turmeric, galangal, lemongrass and chilli. You do not need a fire pit to make an excellent betutu at home; a low oven and a little patience will get you there.
2For the duck (serves 4 to 6):
3For the base genep spice paste (the heart of the dish):
4Do not rush the spice paste. Frying it slowly until the oil separates is what gives betutu its mellow, cooked-through depth rather than a raw, sharp edge. This single step separates a good betutu from a great one.
5An overnight marinade is genuinely worth it. The thick coat of paste needs time to work into the duck, and the difference in flavour the next day is dramatic.
6If you cannot find banana leaves, you can wrap the duck in baking parchment and foil. You will lose a little of the grassy aroma, but the slow steam-roasting effect that keeps the meat moist still works perfectly.
7Serve bebek betutu simply, with steamed white rice, urap (vegetables with seasoned coconut) and a fiery sambal on the side. To taste the definitive version, the village of Melinggih near Ubud is famous for it, and many travellers make a special trip just for a plate of betutu cooked the traditional way.

More Recipes

Sate Lilit: Bali's Minced Seafood Satay, Made at Home

1 min read

Sate Lilit Bebek: Balinese Minced Duck Satay Recipe (2026)

1 min read

Base Jukut: The Light Balinese Spice Paste for Vegetables and Soups

1 min read

Quick Answer

Bebek betutu is a traditional Balinese slow-roasted duck, coated in a complex spice paste called base genep, wrapped in banana leaves and cooked slowly until falling-apart tender. Often reserved for ceremonies, it is now served at many restaurants. Some places require advance ordering due to the long cooking time.

Key Facts

Dish: Slow-roasted spiced duck
Key seasoning: Base genep spice paste
Method: Wrapped in banana leaf, slow-cooked
Origin: Bali, often ceremonial
Tip: May need advance ordering

Key Takeaways

Bebek betutu is a traditional Balinese slow-cooked duck dish.
It is seasoned with base genep, a rich Balinese spice paste.
The duck is wrapped in banana leaves and cooked slowly for hours.
It has ceremonial roots in Balinese culture.
Some restaurants require advance ordering due to long cooking times.

Frequently Asked Questions

Bebek betutu is a Balinese dish of duck coated in a rich spice paste, wrapped in banana leaves and slow-cooked for hours until tender and aromatic.