Name: Rajasthani duck
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8
Ingredients: 700 ml Healthy Boy soy bean sauce (see note); 220 gm caster sugar (1 cup); 1 tsp crushed white peppercorns; 8 duck Marylands (about 200gm each); 400 ml coconut milk; 3 kaffir lime leaves; 1 long red chilli, halved lengthways; 1 lemongrass stalk, bruised; 30 gm dried Kashmiri chillies (see note) (1 cup); 60 gm garlic cloves (about 20), coarsely chopped; 70 gm finely grated ginger (1/3 cup); 50 ml each mustard oil and olive oil; 1 kg Spanish onion (about 6), thinly sliced; 10 cloves; 4 star anise; 1 cinnamon quill; 200 gm Indian-style yoghurt (see note); 100 ml well-shaken buttermilk; To serve: buffalo curd or yoghurt; To serve: thinly sliced cucumber, coriander sprigs, mint sprigs and watercress sprigs; To serve: roti

“At Tonka, this dish is served topped with Shaw River buffalo curd. If you can’t get buffalo curd, use yoghurt instead – the tang of either is a contrast to the richness of the curry sauce,” says D’Sylva.

Ingredients

700 ml Healthy Boy soy bean sauce (see note)

220 gm caster sugar (1 cup)

1 tsp crushed white peppercorns

8 duck Marylands (about 200gm each)

400 ml coconut milk

3 kaffir lime leaves

1 long red chilli, halved lengthways

1 lemongrass stalk, bruised

30 gm dried Kashmiri chillies (see note) (1 cup)

60 gm garlic cloves (about 20), coarsely chopped

70 gm finely grated ginger (1/3 cup)

50 ml each mustard oil and olive oil

1 kg Spanish onion (about 6), thinly sliced

10 cloves

4 star anise

1 cinnamon quill

200 gm Indian-style yoghurt (see note)

100 ml well-shaken buttermilk

To serve: buffalo curd or yoghurt

To serve: thinly sliced cucumber, coriander sprigs, mint sprigs and watercress sprigs

To serve: roti

Method

Main

1.Combine soy bean sauce, sugar and crushed white peppercorns in a non-reactive container, add duck and coat well. Cover and refrigerate overnight to marinate.

2.Preheat oven to 150C. Pour coconut milk into a roasting pan large enough to hold duck in a single layer, add lime leaves, chilli and lemongrass. Remove duck from marinade (discard marinade) and place skin-side up in coconut mixture. Roast until browned and flesh pulls back from the leg bone (1½ hours).

3.Meanwhile, soak dried chillies in a bowl of cold water until softened (40-50 minutes), drain and process in a food processor to a smooth paste (and a little water if necessary), set aside.

4.Process garlic and ginger in a food processor to a smooth paste (adding a little water if necessary), then set aside.

5.Heat oils in a large saucepan over medium-high heat, add onion and spices, and stir often until onion is very tender (8-10 minutes). Add ginger-garlic paste and cook until fragrant (3-4 minutes), stirring often to prevent paste sticking to base of pan. Add reserved dried chilli paste, stir occasionally for 5 minutes, then transfer to a food processor and process to a smooth paste. Add yoghurt and buttermilk, season to taste and process to combine, then return to saucepan and keep warm. Serve duck with hot sauce spooned over, top with a dollop of curd or yoghurt and serve with cucumber, coriander, mint and watercress alongside.

Note Healthy Boy soy bean sauce is available from select Asian grocers. Dried Kashmiri chillies are available from Indian grocers. Indian-style yoghurt is slightly sweeter than regular yoghurt and is available from Indian grocers; or substitute plain yoghurt.
Drink Suggestion: Francois Chidaine ‘Les Agiles’ Vouvray Chenin Blanc 2011 Loire Valley, or Poggio Al Sole Chianti Classico Sangiovese 2010 Tuscany. Drink suggestion by Travis Howe
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles