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Monday, 21 October 2013

SLOW ROASTED AND BRAISED DUCK FILLET, POTATO COOKED IN SPICED COCONUT SAUCE

Slow roasted and braised duck fillet,
Potato cooked in Spiced coconut sauce.


In this recipe, you can make traditional duck (tharavu) mappas, which is done in a curry style, and combine with a slow-roasted duck breast with greater control in cooking texture.


 Serves: 2
Course: main

Slow-roasted duck
2 duck breasts
10 mL lime juice
10 g ginger garlic paste
3 g turmeric powder
10 g coriander powder
7 g chilli powder

For duck mappas
2 duck breasts, diced
300 mL duck stock or water
1 g cloves
1 bay leaf
2 g cinnamon
50 mL coconut oil
2 g mustard seeds
1 sprig curry leaves
100 g white onion, sliced
10 g ginger garlic paste
2 green chillies, sliced
3 g turmeric powder
7 g chilli powder
10 g coriander powder
5 g fennel powder
5 g garam masala powder
70 g tomato, diced
150 g coconut milk powder
100 g potato (1-cm cubes)
Salt to taste

Trim duck breast, removing excess skin or fat. Dice one breast into cubes, same as potato; for the second one, score on skin side (ideal for pan roasting). Marinate both duck breasts separately with a pinch of turmeric, chilli, salt, and 2 g ginger garlic paste.

Boil diced duck meat very tender with duck stock, clove, bay leaf, cinnamon, and a few sliced onions.
When the duck is soft, pick out and discard the whole spices.Dilute coconut milk powder by adding stock and keeping a thick consistency.

Heat oil in a thick-bottomed pan, add mustard seed, and let crackle. Add sliced onion and ginger garlic paste; sauté until light brown. Add all spice powders and sauté on slow heat without burning.

Mix in tomato and cooked duck along with the stock. Bring to  a boil and simmer. Stir in coconut milk, add potato cubes, and cook slowly without bubbling until potato is cooked.

Meanwhile, pan sear the second duck breast skin side first, apply coconut oil, and turn until the skin is nicely browned.

Roast in a preheated oven at 180 °C until the core temperature of the meat reaches 63 °C or even less as per your taste. Allow it to rest for half of your cooking time before slicing; this will help all juices get reabsorbed by the meat tissue. For the sauce, check seasoning and adjust consistency as per your requirements; ideally, it should have a thick, creamy texture.

Spoon stewed duck onto two deep plates and trim sides of roasted breast. Divide in two equal pieces and place on centre; garnish with micro cress.

Suggestions:

Duck should be treated the same as red meat and given enough time to rest after roasting. It’s best to cook it medium rare.