Duck with Pumpkin Masala, Onion Chutney and Onion Rings

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Ingredients

Duck

  • 4 × duck breasts
  • Onion chutney
  • Pumpkin masala
  • Onion sauce
  • Onion rings

Pumpkin Masala

  • 200 ml mustard oil
  • 50 g panch phoran
  • 2 kg onion
  • 15 g turmeric
  • 15 g red chilli powder
  • 15 g coriander powder
  • 30 g garlic
  • 6 dry red chillis
  • 10-12 curry leaves
  • Salt, to taste
  • 5 kg pumpkin, diced
  • 150 g mango pickle

Onion Chutney

  • 5 kg red onion
  • 20 g panch phoran
  • 20 curry leaves
  • 500 ml white vinegar
  • 400 g jaggery
  • Oil, as needed

Chettinad Powder

  • 60 g coriander seeds
  • 60 g cumin
  • 5-6 green cardamom
  • 2 red chilli
  • 1 bunch curry leaf
  • 15 g star anise
  • 10 g black pepper
  • 25 g cinnamon

To Serve

  • Onion rings

Method

Chettinad Powder

Roast and grind all the spices to a fine powder.

Duck

Marinade the duck with chettinad powders then slow-cook at 6°C for 12 minutes and render on a slow pan.

Pumpkin Masala

  1. Heat the oil in a pan.
  2. Add the panch poran and sweat the onions. Add the powders, garlic, red chilli, curry leaves and salt, cook for 5 minutes.
  3. Add the pumpkin and sauté for 10 minutes.
  4. Add the mango pickle and cook until the pumpkin is soft.

Onion Chutney

  1. Crackle the panch phoran and sweat the onions.
  2. Add the curry leaves and the vinegar and Jaggery cook till the onion is soft.

To Serve

Slice the duck and serve with pumpkin masala, onion chutney, sauce and onion rings.

Chef Magazine / Issue 16 / January / 2011