Roast Duck In Fruit Sauce Recipe
Roast Duck In Fruit Sauce Recipes
1 (2 kg or 4 lb)
chopped mixed nuts
fresh bread crumbs
chopped coriander leaves
cloves garlic, crushed
piece fresh root ginger, grated
chick pea flour
juice 2 lemons and 2 oranges
salt and cayenne pepper
Preheat over to 190oC
(375oF), Gas 5.
Wash duck and pat dry with
absorbent kitchen paper, then prick skin with a fork.
In a bowl, mix together 1 onion,
nuts, bread crumbs, 3 tablespoons coriander leaves, egg yolk and a
pinch each of salt and cayenne pepper.
Use to stuff duck, then truss
Rub garam masala into skin, place
duck in a roasting tin and cook for 11/4
hours or until tender.
Remove duck and keep warm.
Heat oil in a saucepan, add
remaining onions and cook, stirring for 5 minutes, until soft.
Stir in garlic, ginger, turmeric,
ground coriander, chick pea flour and salt and cayenne pepper to
Cook for 1 minute, then stir in
Simmer for 10 minutes, then stir in
lemon and orange juice and heat gently, without boiling.
Carve duck, pour over sauce and
sprinkle with remaining coriander.
This looks very attractive garnished with
spirals of lemon and orange zest.
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