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For ThePeking duck
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil.Pour in dissolved cornstarch. Stir constantly. Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again in cool, until thoroughly dry.Oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. Roast 15 minutes.Use sharp knife to cut into strip.
For The Corn Risotto
Corn kernels in blender. Set corn puree aside. Melt butter in heavy medium saucepan over medium heat. Add chopped shallots and sauté until translucent, Mix in rice and cook 1 minute, stirring constantly. Add mirin wine and cook until all liquid is absorbed, . Add chicken stock and cook , stirring occasionally. Increase heat and boil until rice is thick and creamy, stirring occasionally,. Add corn puree, remaining 1 cup corn kernels and freshly grated Parmesan cheese. Cook rice. Thin rice with more chicken stock if necessary. Season risotto to taste with salt and pepper.
For The Green Peas Vinaigrette
Whisk oil, vinegar, and salt in medium bowl . Put all vegetable and herbs in blender and make smooth paste. Heat vinaigrette in heavy large skillet over medium heat until warm. Add paste toss until heated through and coated with vinaigrette. Season to taste with additional salt and pepper.
For The Rogan josh (Indian curry)
Heat oil; add sliced onions and sauté till light golden brown. Add ginger and garlic pastes, and fry for a few minutes. Add the meat and stir fry .Add chopped tomatoes, and cook till tomatoes are well blended. Add the powdered spices and seasoning. Cook till meat is done. Finish with a little beaten yoghurt.
Place Risotto centre of serving plate slice Peking duck mound on top drizzle with Rogan jus and green peas vinaigrette. Garnish with Carrot chips
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