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Roast Duck In Fruit Sauce Recipes
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Ingredients : |
1 (2 kg or 4 lb)
3
115 g
55 g
4 tablespoons
1
1 tablespoon
2 tablespoons
2
2.5 cm
1 teaspoon
2 tablespoons
1 teaspoon
300 ml |
duck
onions, chopped
chopped mixed nuts
fresh bread crumbs
chopped coriander leaves
egg yolk
Garam Masala
vegetable oil
cloves garlic, crushed
piece fresh root ginger, grated
turmeric
ground coriander
chick pea flour
natural yoghurt
juice 2 lemons and 2 oranges
salt and cayenne pepper |
Method :
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Preheat over to 190oC
(375oF), Gas 5.
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Wash duck and pat dry with
absorbent kitchen paper, then prick skin with a fork.
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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.
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Use to stuff duck, then truss
neatly.
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Rub garam masala into skin, place
duck in a roasting tin and cook for 11/4
hours or until tender.
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Remove duck and keep warm.
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Heat oil in a saucepan, add
remaining onions and cook, stirring for 5 minutes, until soft.
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Stir in garlic, ginger, turmeric,
ground coriander, chick pea flour and salt and cayenne pepper to
taste.
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Cook for 1 minute, then stir in
yogurt.
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Simmer for 10 minutes, then stir in
lemon and orange juice and heat gently, without boiling.
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Carve duck, pour over sauce and
sprinkle with remaining coriander.
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Serve hot.
Serves 4
This looks very attractive garnished with
spirals of lemon and orange zest.
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