Bebek Bertutu (spicy grilled duck with cured zucchini salad)
Bebek Bertutu (spicy grilled duck with cured zucchini salad)
Try this quick and easy grilled duck recipe by Tobie Puttock from Wonderful Indonesia Flavors.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 2 hours 15 minutes
  • Cooking Time 35 minutes
  • Yield 2 servings
Ingredients
  • 2 Duck breasts
  • Marinade:
  • ½ tablespoon Coconut Oil
  • ½ teaspoon Tamarind Paste
  • ¼ teaspoon Shrimp Paste
  • ½ teaspoon Palm Sugar
  • ½ teaspoon Galangal, finely chopped
  • ½ teaspoon Ginger, finely chopped
  • ½ teaspoon Turmeric, ground
  • Salad:
  • 2 medium size Zucchini
  • 2 long Red Chillies, finely sliced diagonally
  • 8 Macadamia Nuts, slightly crushed
  • Small Shallots, finely sliced
  • Small handful fresh Mint
  • Small handful fresh Basil
  • Salad dressing:
  • 1 tablespoon Coconut Oil
  • 1 Lime
  • Sea Salt and cracked Black Pepper
Method
  1. Trim the excess fat from the duck breasts until it is about 2mm thick and remove any tough fibrous tissues (sinew)
  2. Use a knife to make a criss-cross score pattern on the duck fat
  3. Place all the marinade ingredients in a mortar and grind them to a paste. Marinade the duck breasts with the paste and allow to sit for at least 2 hours or overnight
  4. Use a potato peeler to make long, ribbon-liked strips on the zucchini. Place the strips into a bowl, toss in a generous amount of salt and allow to sit for five minutes before rinsing with cold water. Lay out the strips of zucchini on kitchen paper and pat dry
  5. Heat up a grill pan on medium high heat and grill the duck breasts starting from the fat-side up for 3 minutes. Flip and grill for another 3 minutes. Remove and allow to cool for at least 4 minutes
  6. Place the zucchini, sliced Chillies, macadamia nuts, shallots, mint and basil in a large mixing bowl. Drizzle coconut oil, a squeeze of lime juice and a good pinch of salt and black pepper in the bowl and toss to mix well
  7. Slice the duck breasts diagonally and arrange them on a plate. Serve with a side of zucchini salad

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