Relish exciting Duck Recipes this winter from Chowman

Recipes from Chef Ram Bahadhur Budhathoki, Head Chef, Chowman Chowman’s Oriental Duck Festival

DUCK SPRING ROLL:

Shredded roasted duck and vegetables wrapped in crispy wonton leaf, shallow fried for a crisp at first, followed by a mouth-melting juicy flesh in every bite.

INGREDIENTS

• 70gm roasted & boiled duck.
• 1 tbsp oil
• 2 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• 1/2 cup sliced onions
• 1/2 cup sliced capsicum
• 1 cup thickly grated carrot
• 1 cup shredded baby corn
• 1 teaspoon chili paste
• 1 teaspoon of Light soya sauce
• 1 tsp- tomato ketchup
• Salt to taste
• Pepper
• Spring roll wrappers

METHOD

• Heat oil in a pan and add the ginger and garlic. Sauté for a while
• Add onions and sauté
• Prior to this, roast the duck and steam them to soften the meat
• Once the duck is cooked, shred them into pieces
• Add the shredded vegetables, duck and sauté for about 3-4 mins
• Add soy sauce, tomato ketchup, salt, pepper and chili paste and mix well
• Keep the preparation aside
• Now, lay out the spring roll wrappers on a clean and dry surface and fill with a portion of the stuffing
• Brush the sides of the wrapper with cornstarch slurry and roll the wrapper and seal the edges completely
• Heat oil in a non stick pan and deep fry the rolls till golden brown
• Drain on absorbent paper and cut each roll diagonally
• Serve hot

Preparation Time: 25 mins

Portion: 2 People

DUCK WITH CHILLI ORANGE SAUCE & SESAME

A unique preparation made with fresh orange slices and sesame seed, topped with red chillies, comes with a mild sweet and spicy blend; dominated with orange flavour.

INGREDIENTS

• Duck- 250gm
• Butter- 100 gm
• Ginger- 1 teaspoon
• Diced Orange (deseeded)- 250 gm
• Salt- to taste
• Fresh Orange Juice- 500 ml
• Tomato Sauce- 200 ml
• Onion- Sliced
• Red & Yellow Bell Pepper- ½ of each
• Garlic- 1 tablespoon
• Red chili paste- 4 teaspoon
• Sesame seed- ½ table spoon
• Sugar- to taste
• · Refined Oil.

METHOD

• First, roast the duck and steam it well to soften the meat
• Now, in a preheated pan, pour in some refined oil till it heats up a little
• Add in diced onion, Red and Yellow Capsicum
• Once the veggies shrink a little, one by one keep adding ginger & garlic paste, Salt & sugar, Chilli paste, Tomato ketchup, fresh orange juice and sauté them to prepare the orange sauce
• Then add the cooked duck into the pan and once again stir and cook the duck till the sauce penetrates well into the meat
• Serve the duck hot and garnish it with sliced red chilies, and some sesame seeds on top.

Portion: 2-3 People

Preparation Time: 20 mins

HANGZHOU STYLE DUCK

INGREDIENTS:

• Duck- 250gm
• Garlic-20gm
• Ginger- 20gm
• Dry Chilli-1gm
• Tomato Ketchup- 95gm
• Dark Soya- 40gm
• Honey-5ml
• Oil-30ml
• Black Bean-5gm
• Celery- 5gm
• Pickle Onion-30gm
• Salt-2gm
• Pepper-1gm
• Sugar-1gm
• Chilli paste-10gm
• Light Soya-5ml
• Dark Soya-10ml
• Vinegar-5ml
• Potato starch-5gm
• Coriander-2gm
• Fresh Red Chilli- 5gm

METHOD:

• Take the whole duck and clean it thoroughly under cold water
• Add a bit of grinded ginger, dry chilli, cardamom, chilli paste, salt, pepper, sugar and honey in small quantities to dress the meat surface
• Now roast the duck for 1 hour, 30 minutes and cut them into 6 pieces when done
• Now in a pre-heated pan pour in some refined oil
• Put in the pickle onion and all the other ingredients
• Toss them in the hoisin sauce together till oil releases
• Add the duck pieces and cook together
• Now pour in some luke warm water and potato starch and cook the preparation in medium to low flame
• Check if the meat has softened
• Once done, serve hot with a garnish of fresh red chilli and coriander

Cooking Time: 1hour, 45 mins

Portion: 2-3 People

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