GHEE ROAST DUCK
Christmas Day, called ‘Bada Din’ (‘Big Day’) in Hindi, is a national holiday in India. Although Christians only make up around 2.5 per cent of the population, people from all religions join their Christian friends to make the most of the celebrations. Of course, food features in the festivities. Here are some of the standout options...
Salt, as required 2 tsp coconut oil For frying
1 tsp coconut oil 2 onions
2-3 curry leaves 2 potatoes 1 carrot
1 tsp ghee
½ tsp pepper ½ tsp garam masala
the gravy then shallow fry until slightly brown on both sides. Remove excess oil, if any.
Add the ghee to the pan and add pepper and garam masala. Add the gravy (remove extra fat if required) to the pan and let it simmer.
Combine the fried duck pieces, half of the fried onions, potatoes and gravy. The gravy should coat the duck pieces.
Cover and keep aside for some time to enhance the flavours. (More time, more flavours!) Warm slightly before serving, garnish with rest of the onions and potatoes and serve with rice, appam or bread.
A perfect side dish to accompany any roast or dinner during Christmas. METHOD
1. Wash and blanch the sprouts in salted boiling water for 2 minutes. Cut in half.
2. Heat oil in a pan, break one dried chilli and add to the oil. Add cumin seeds and allow to crackle. Add the garlic and
INGREDIENTS
200g Brussels sprouts 1tbsp oil
1 dried red chilli
½ tsp cumin seeds 1 tbsp chopped garlic 1 tbsp butter
Kerala duck roast is a popular Christian traditional dish enjoyed during Easter and Christmas in Kerala. Festive lunch in Kerala Christian homes are considered incomplete without special duck roast. Unlike the roast duck, where the whole duck is roasted with herbs and spices, this succulent ghee duck roast is prepared with a spicy gravy, rich in flavours and fried to perfection.
INGREDIENTS : 1kg duck
For marinade: 2 onions
½ tsp turmeric powder 1–1½ tbsp whole black pepper 1½ tbsp red chili powder
½ tsp fennel seeds
4 green cardamom pods 2 pieces (2in) cinnamon 5 cloves
2-in piece ginger
15 cloves garlic 3-4 green chillis 2 tomatoes 2-3 curry leaves 2 tbsp vinegar
METHOD:
Clean and dry the duck pieces (with skin). Grind the marinade ingredients (except for the coconut oil) to make a grainy marinade. Marinate the duck pieces, cover well and keep aside for 1 hour.
Heat a pressure cooker, add 2 tsp coconut oil and the marinated duck pieces and pressure cook for two whistles.
Heat 1 tsp coconut oil in a pan and fry the potato and carrot, drain and keep aside. Next fry thinly-sliced onions until golden brown and the curry leaves. Drain and keep aside for garnishing.
Take out the duck pieces from
Salt, to taste
¼ tsp fennel powder Dash lemon juice Handful spinach/black kale leaves
10 cherry tomatoes, cut in half
saute. Add the butter and sprouts and caramelise the sprouts.
3. Add salt, fennel powder, cherry tomatoes and spinach/black kale.
4. Toss the pan and finish with lemon juice. Serve hot.
Recipes by Karan Mittal, head chef in Ananda Dundrum, who will be appearing at the new Taste of Dublin: Festive Edition. The indoor festive culinary wonderland for the winter season comes to the RDS from November 28 to December 1. Visit dublin.tastefestivals.com
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