Recipe: Assam Tea Lacquered Duck With Pomello And Coconut Chutney
ASSAM TEA LACQUERED DUCK WITH POMELLO AND COCONUT CHUTNEY
Serves: 2 persons
For the tea lacquered duck: Duck breast, cleaned, 4 nos; Pomegranate juice, 400 ml; Paprika powder, 3 to 5 gms; Assam tea (infusion), 10 gms; Pomello or grapefruit segments, 8 to 10 nos; Mustard or micro herbs, 2 gms; Oil, 20 ml; Black pepper powder, to taste; Salt, to taste.
For the coconut chutney: Fresh brown grated coconut, 400 gms; Roasted chana dal, 2 gms; Peeled ginger chunks, 10 gms; Dried red chillies, 5 gms; Salt, to taste.
For the tea lacquered duck: Marinate the duck breast with salt, pepper and 3 gms of paprika and leave aside. Infuse 10 gms of Assam tea into 100 ml boiling water, brew for five minutes, strain, and discard the tea leaves. Reduce the pomegranate juice into half (200 ml), and then add the above tea liquor and combine. Continue to reduce this till the glaze acquires a consistency of a slight syrupy coating. Next, score the duck breasts on the skin side into a crosshatch pattern all across. Heat the oil in a saucepan, and place the duck breasts, skin side down when the oil is hot. Continue to cook and turn when the skin turns crispy and the fat is released. Apply the glaze at regular intervals on both sides. Place the duck breasts in a pre-heated oven at 180 degrees centigrade for five minutes, or place a lid on the saucepan and apply the reduction at regular intervals, using a brush till the meat is cooked. Place this preparation on a plate with chutney, pomello and micro sprouts around. Serve hot.
For the coconut chutney: Deseed the red chillies and soak them in hot water for 30 minutes. Remove and drain
thoroughly. Place the grated brown coconut, roasted chana dal, red chillies and ginger in a blender jar. Blend this into a smooth puree. Adjust seasoning. Tip into a container and refrigerate.
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