The Belgian author of this recipe, Peter De Clercq, prepared this dish at an event held on 12/07/2018 in Vilnius!
Portions 4
gazureah:
- 2 dl (200 ml) acacia honey
- 8 peppermints
- 60 ml of soy sauce
- 1 tablespoon Chinese five spice powder
- 2 cm black ginger
- 1 tablespoon sesame oil
- 1 duck 2-3 kg (or duck fillet)
kasundi for the sauce (Indian tomato sauce):
- 1 tablespoon of black mustard seeds
- 2 tablespoons of rice bran oil
- 2 tablespoons cumin
- 1 tablespoon of turmeric
- 2 tablespoons of chili powder
- 4 cm long strips of black ginger
- 1 green Thai pepper
- 4 cloves of garlic
- 800 g chopped tomatoes (beef heart)
- 2 tablespoons of malt vinegar
- 4 tablespoons of soft brown sugar
- Salt
Heat the honey together with the peppermint and soy sauce until the peppermint melts. Add the rest of the glaze ingredients, mix and leave to cool. Glaze the duck and let marinate for 24 hours.
Fry mustard seeds in rice bran oil (2 tbsp oil) along with cumin, turmeric and chili powder. Leave to cool.
Mix ginger, pepper and garlic and grind into a paste with a blender. Roughly chop the tomatoes. Mix all the kasund ingredients together and let it cook for 90 minutes on low heat. Leave to cool.
Place the duck on the grill. Place the grease trap on the bottom. Bake it for 2 ½ hours at 150°C until done. Glaze every 15 minutes. The duck should reach an internal temperature of 85°C. Serve with kasundi and rice.
