Hangzhou Style Duck from Chef Ram Bahadhur Budhathoki, Head Chef, Chowman
From duck spring roll to aromatic Hangzhou Style Duck, these recipes showcase the bird’s exquisite profile.
Duck is a delicacy, rich in succulent flavors, it’s known to bring finesse to a dinner table. Renowned for its distinctive taste and tender texture, duck presents a versatile canvas for culinary creativity. From duck spring roll to aromatic Hangzhou Style Duck, these recipes showcase the bird’s exquisite profile. Whether roasted, grilled, or braised, duck dishes promise a gourmet adventure, elevating dining experiences with each delectable bite. Unlock the culinary potential of duck and savor the indulgence it brings to your table with these recipes from Chef Ram Bahadhur Budhathoki, Head Chef, Chowman at the Chowman’s Oriental Duck Festival
DUCK SPRING ROLL
Shredded roasted duck and vegetables wrapped in crispy wonton leaf, shallow fried for a crisp at first, followed by a mouth-melting juicy flesh in every bite.
INGREDIENTS
- 70gm roasted & boiled duck.
- 1 tbsp oil
- 2 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 1/2 cup sliced onions
- 1/2 cup sliced capsicum
- 1 cup thickly grated carrot
- 1 cup shredded baby corn
- 1 teaspoon chili paste
- 1 teaspoon of Light soya sauce
- 1 tsp- tomato ketchup
- Salt to taste
- Pepper
- Spring roll wrappers
METHOD
- Heat oil in a pan and add the ginger and garlic. Sauté for a while
- Add onions and sauté
- Prior to this, roast the duck and steam them to soften the meat
- Once the duck is cooked, shred them into pieces
- Add the shredded vegetables, duck and sauté for about 3-4 mins
- Add soy sauce, tomato ketchup, salt, pepper and chili paste and mix well
- Keep the preparation aside
- Now, lay out the spring roll wrappers on a clean and dry surface and fill with a portion of the stuffing
- Brush the sides of the wrapper with cornstarch slurry and roll the wrapper and seal the edges completely
- Heat oil in a non stick pan and deep fry the rolls till golden brown
- Drain on absorbent paper and cut each roll diagonally
- Serve hot
Preparation Time: 25 mins
Portion: 2 People
DUCK WITH CHILLI ORANGE SAUCE & SESAME
A unique preparation made with fresh orange slices and sesame seed, topped with red chillies, comes with a mild sweet and spicy blend; dominated with orange flavour.
INGREDIENTS
- Duck- 250gm
- Butter- 100 gm
- Ginger- 1 teaspoon
- Diced Orange (deseeded)- 250 gm
- Salt- to taste
- Fresh Orange Juice- 500 ml
- Tomato Sauce- 200 ml
- Onion- Sliced
- Red & Yellow Bell Pepper- ½ of each
- Garlic- 1 tablespoon
- Red chili paste- 4 teaspoon
- Sesame seed- ½ table spoon
- Sugar- to taste
- Refined Oil.
METHOD
- First, roast the duck and steam it well to soften the meat
- Now, in a preheated pan, pour in some refined oil till it heats up a little
- Add in diced onion, Red and Yellow Capsicum
- Once the veggies shrink a little, one by one keep adding ginger & garlic paste, Salt & sugar, Chilli paste, Tomato ketchup, fresh orange juice and sauté them to prepare the orange sauce
- Then add the cooked duck into the pan and once again stir and cook the duck till the sauce penetrates well into the meat
- Serve the duck hot and garnish it with sliced red chilies, and some sesame seeds on top.
Portion: 2-3 People
Preparation Time: 20 mins
HANGZHOU STYLE DUCK
INGREDIENTS:
Duck- 250gm
Garlic-20gm
Ginger- 20gm
Dry Chilli-1gm
Tomato Ketchup- 95gm
Dark Soya- 40gm
Honey-5ml
Oil-30ml
Black Bean-5gm
Celery- 5gm
Pickle Onion-30gm
Salt-2gm
Pepper-1gm
Sugar-1gm
Chilli paste-10gm
Light Soya-5ml
Dark Soya-10ml
Vinegar-5ml
Potato starch-5gm
Coriander-2gm
Fresh Red Chilli- 5gm
METHOD:
- Take the whole duck and clean it thoroughly under cold water
- Add a bit of grinded ginger, dry chilli, cardamom, chilli paste, salt, pepper, sugar and honey in small quantities to dress the meat surface
- Now roast the duck for 1 hour, 30 minutes and cut them into 6 pieces when done
- Now in a pre-heated pan pour in some refined oil
- Put in the pickle onion and all the other ingredients
- Toss them in the hoisin sauce together till oil releases
- Add the duck pieces and cook together
- Now pour in some luke warm water and potato starch and cook the preparation in medium to low flame
- Check if the meat has softened
- Once done, serve hot with a garnish of fresh red chilli and coriander
Cooking Time: 1hour, 45 mins
Portion: 2-3 People
