A gourmet, Asian style dish.


  • 1 whole duck 

  • 3 large beetroots 

  • 200ml molasses

  • 50ml honey

  • 10g ground black pepper

  • 1 sprig dandilion 

  • 10g salt 

  • 2L water


  • 1.

    Start by heating the water with 100 ml of the molasses in a large pot, heat to 85 deg and poach the duck for about 18 mins, allow to cool.

  • 2.

    Cut the duck in half on the bone length ways. Season the duck with salt on the skin and thread onto a ‘bollyhood’ oven metal skewer. Make sure that the oven wall is white, this means that the optimum temperature has been reached.

  • 3.

    Place the duck into the oven on the skewer with the skin facing away from the oven wall at all times. Cook until the skin is crispy.

  • 4.

    Remove the duck from the skewer and trim the breast off the bone. Slice into four and then glaze with remaining molasses mixed with honey and black pepper.

  • 5.

    Serve with cooked beetroots, that are also glazed with molasses mixture.

  • Equipment:

  • 1.

    Robert Plumb Bollyhood Tandoor & Pizza Oven (alternative tandoor oven can still be used)


Recipe by James Viles of Biota Dining

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