A gourmet, Asian style dish.
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.
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.
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.
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.
Serve with cooked beetroots, that are also glazed with molasses mixture.
Robert Plumb Bollyhood Tandoor & Pizza Oven (alternative tandoor oven can still be used)
Recipe by James Viles of Biota Dining
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