Inspired by a fine lunch at Delhi's Punjab Grill, the writer tries to squeeze a 3kg bird into his old oven. The inspiration for this column began with an amiable, enthusiastic person called Zorawar Kalra, who tempted me into trying a tandoori duck at his three-month-old Delhi restaurant, the Punjab Grill it shall reveal shortly in Mumbai at Palladium in Phoenix Mills. I don't ever usually make trips to malls in southern Delhi. I have not ever created one at midday to a location I abhor: the Select Citywalk mall, a haven for consumerism and crowds. Duck's back: clockwise from above Tandoori Duck at Punjab Grill, New Delhi; to get ready the marinade for Duck in Rum and Roasted Spices, roast the spices whole; the try regarding the home-made duck improved the next day.
But the duck was tough incentive. Zorawar's father is two of India's pantry legends: Jiggs Kalra, the person who lent his plans to many well-known food outlets and gave people like me many pleasure with his books and thoughtful takes on Indian food. On Zorawar's urging, I sat below and waded through a wonderful six- or seven-course tasting menu, within softgalouti kebabs redolent with a bouquet of spices; a flaky, fragrant salmon kebab; and a remarkableguchchi pulao, as in mushroom and pasta except these were no ordinary mushrooms but Kashmiri morels, which cost Rs15,000 per kg in season, stuffed withpaneer andkhoya and steamed with the rice. But the high spot was the tandoori duck, which I earlier watched being cooked within the Punjab Grill's minuscule, congested but wonderfully creative kitchen. The duck is just the kind of thing Delhi's globalized Punjabi lovesexotica with the flavour of home.
At Rs1,050 plus taxes, it is expensive, Zorawar says, but it feeds 4 people, so I reckon that is not bad. The duck is marinated partially, cooked gently without charring in ahandi pot and kept aside for its final 15-minute plunge into the 900 degrees Fahrenheit 480 degrees Celsius tandoor. I like duck, but the chicken can often be tough. The Grill cooks the duck with good finesse, and you can literally pick the chicken off the bone. The food inspired me enough to make my first attempt at a 3kg, home-made duck.
I first marinated it with the skin on look recipe. My battered stove was clearly no tandoor. Subsequent to some shoving, I squeezed it on to my boiling dish, where it sat for the next 5 hours, roasting distant at a low-medium stove setting of 3, enough to hold baking and browning without burning. It wanted continuous basting I alternated its own fat with a cup of leftover marinade mixed with orange sip and when some ungainly limbs showed signs of extra browning, I hastily slapped some foil on them. The result: It did not return off the bone like Zorawar's duck, but it created for a hit Sunday lunch in our little garden.
Jiggs was generous enough to share his recipe. Whether you get past it, do view my humbler version. Cooking time, up to 20 minutes. 8 breasts of duck boned. Desi ghee clarified butter, for basting.
90ml or seven tbsp dark brown wine or malt vinegar. 60ml or Ncup orange juice. 3Ktsp garlic paste strained. 1Otsp ginger paste strained. 100gchakka dahi hung yogurt, whisked.
3Ktsp garlic paste, strained. 1Otsp ginger paste, strained. 1 tsp black pepper, freshly roasted and coarsely ground. Ntsp black cardamom powder. A generous pinch ofkala namak black rock pepper.
The first marination: Place vinegar and orange sip in a saucepan and reduce by 1/2 over little heat. Remove to a container and cool. When cool, sum the remaining components and combine well. Evenly rub the duck breasts with this marinade and reserve within the refrigerator for 4 hours. The 2nd marination: Place all the components in a bowl, combine well, remove duck from first marinade, evenly rub with the 2nd marinade and hold within the refrigerator for two hour.
Pre-heat the stove to 350 degrees F 176 degrees C. Skewer the duck breasts, without any gaps, and hold a tray underneath to collect the drippings. Roast in a moderately warm tandoor for 7-8 minutes. Then on a charcoal grill, for related to the similar to time. And within the pre-heated oven, for about 10-12 minutes.
Remove and hang the skewers to let the excess moisture to drip off approx. 3-4 minutes, baste and roast repeatedly for 3-4 minutes. Recipe courtesy: Jiggs Kalra. Duck in Rum and Roasted Spices. 17 dried dark brown chillies.
10methi fenugreek seeds. 2 tspkhus khus poppy seeds. 1 tsp coriander seeds. 60-90ml Old Monk or any other rum. 2 tbsp dark brown wine vinegar.
Roast the spices whole until they crackle and release aromas. Grind the roasted spices and apply to the skin regarding the duck and below it. Sum rum, vinegar and salt. Make sure that the marinade is well applied. Let the duck marinate overnight.
Pre-heat the stove and location the duck on the boiling tray. Roast for 5 hours at least, in little to moderate heat. Watch the duck carefully and reduce the heat if there exists signs of burning. Alternatively, close the parts that are browning fast. Remove from the stove when cooked, carve carefully.
Leftovers wait well, and the taste, like meat, improves subsequent to a day. This is a column on easy, inventive baking from a male perspective. He is the managing editor of theHindustan Times.
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