My Modern Indian Kitchen by Nitisha Patel

Author:Nitisha Patel
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2017-11-23T05:00:00+00:00

SWEET AND SOUR MALLARD BREAST

This recipe is a take on one of my favourite Chinese dishes, sweet and sour duck. A rich, gamey meat, duck is great to serve at special occasions. This recipe by no means resembles that of a standard Chinese take-away. The dry rub is a spice blend which is used to add seasoning, spice and a floral aroma. The glaze is a beautifully sticky coating that adds the lovely sweet and sour flavour. Even though it is not a typical Indian dish, this modern take uses tamarind paste and palm sugar/jaggery which are used in everyday Indian cookery.

2 duck breasts

DRY RUB

½ teaspoon rock salt

½ teaspoon crushed black pepper

½ teaspoon dried chilli/hot red pepper flakes

¼ teaspoon ground star anise

GLAZE

3 tablespoons vegetable oil

2 garlic cloves, finely diced

a 1.5-cm/½-inch piece of fresh root ginger, finely diced

3 tablespoons soy sauce

½ teaspoon dried chilli/hot red pepper flakes

2 tablespoons palm sugar/jaggery

6 tablespoons tamarind paste

TO SERVE

Masala Roasted Potatoes (page 99)

steamed green/French beans

SERVES 2

Mix all the dry rub ingredients together. Coat the duck breasts with it and allow to marinate at room temperature for 15–30 minutes. (This recipe does not require a long marinating time.)

Preheat the oven to 190°C (375°F) Gas 5. Put a baking sheet in the oven to heat up.

Next, make the glaze. Heat the oil in a pan over low heat, add the garlic and ginger and fry until lightly browned and no longer raw. Add the soy sauce, 50 ml/3½ tablespoons of water and the dried chilli/hot red pepper flakes. Gently simmer for 4–5 minutes.

Stir in the palm sugar/jaggery and tamarind paste and allow to simmer gently for 4–5 minutes over low heat. Remove from the heat and set aside.

Lay the duck breasts skin-side down in a separate cold pan (this will render the fat out more efficiently than a hot pan, which will lock in all of the fatty juices). Gradually turn the heat up and cook the breasts for 3 minutes. Flip over and seal the raw side to lock in all the juices. (90 per cent of the pan-cooking must be done skin-side down.)

Transfer the duck breasts to the preheated baking sheet and roast in the preheated oven for 6 minutes. Remove the baking sheet from the oven and allow the breasts to rest on the hot sheet for 4 minutes. Slice the breasts, drizzle the glaze over the top and serve with masala roasted potatoes and green/French beans.

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