Page 66 - Masala E-magazine Vol 9 Issue 6 Junel - July 2018

HOME KITCHEN

CRISPY SKIN

DUCK BREAST

SHAHILENTILS ONION
CHUTNE YONIONBHAJIS

INGREDIENT S
1 duck breast
For Shahi lentils:
1 tbsp of butter
1 tsp of panch phoron
1 garlic clove, crushed
1.5 cm piece of root ginger, grated
2 red chillies
1 onion, fi nely chopped
150g canned of crushed tomatoes
1 tsp of red chilli powder
1 tsp of ground coriander
1 tsp of garam masala
1 cinnamon quill
300g of canned black lentils
250ml cream
1 tsp of sugar
Salt and pepper to taste 2. Add onions and cook for 2 minutes.
For onion chutney: 3. Add crushed tomatoes and cook for 5 minutes.
1 tbsp of sunfl ower oil 4. Add red chilli powder, coriander, garam masala and cinnamon,
1 tbsp of nigella seeds and cook for 2 minutes.
2 red onions, fi nely chopped 5. Then add black lentils and simmer on medium for 15 minutes.
1 fresh red chilli, fi nely chopped 6. Add cream, sugar and a pinch of salt, and simmer for 10 more minutes.
4 tbsp of white wine vinegar
4 tbsp of dark brown sugar For the onion chutney:
For onion bhaji:
2 red onions, fi nely sliced 1. Heat oil in a frying pan then add nigella seeds and
1 green chilli, fi nely chopped cook over medium heat till the seeds crackle.
2 garlic cloves 2. Add red onions and fry over high heat, stir till soft and lightly brown.
8g of root ginger, fi nely chopped 3. Reduce heat, then add the chilli, vinegar and sugar.
1 tbsp of butter (melted 1/2 tsp) 4. Keep stirring till liquid evaporates and mixture thickens, then remove
Red chilli powder
1/2 tsp of ground turmeric from heat.
2 curry leaves For the onion bhaji:
6 tbsp of gram fl our
1/4 bunch of coriander, chopped 1. Put gram fl our into a bowl with all the ground and pounded spices,
1/4 tsp of fennel seeds add salt to taste.
Vegetable oil for deep-frying 2. Begin whisking and slowly add water to create a smooth and thick batter.
Salt to taste 3. Heat oil for deep-frying to 190°C
For the garnish: 4. Add onions and coriander to the batter.
Shallot crumbs
Coriander cress 5. Using your fi ngers, drop dumpling-sized handfuls of
batter into oil and fry for 2 to 3 minutes, until golden brown.
6. Remove excess oil with kitchen paper.
Method:
For the duck:
1. Make cuts in the skin of the duck breast
(1cm in length) and rub the skin with salt. 1. Place duck skin side down in a cold pan.
For the Shahi lentils: 2. Then heat the pan over medium heat and cook for
10 minutes until skin is crispy and brown.
1. Melt butter in a pan over medium heat, add 3. Remove excess fat from pan, then turn duck over and cook for 8 minutes.
panch phoron, garlic, ginger and red chillies 4. Remove from heat and set aside, then slice at an angle and serve.
and cook for 30 seconds.
Once done, arrange all the elements on a plate and serve.

66 Masala Magazine
JUNE - JULY 2018