Ingredients
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1 whole duck
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Sea Salt
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Glaze
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1 tsp ground Cumin
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3½ oz (100 g) Tamarind
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2 tbsp soft light Brown Sugar
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1 tsp ground Ginger
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½ tsp black Indian Salt
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1 tsp Chili Powder
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Egg Hoppers
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generous ¾ cup (200 ml) Coconut Cream
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2 tsp (5 g) fresh Yeast
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1 tsp Caster Sugar
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2 cups (250 g) Rice Flour
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1½ Egg White
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1 tsp Sea Salt
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6 Egg
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Vegetable Oil
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Crispy Okra
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18 oz (500 g) Okra
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¾ cup (100 g) Chickpea Flour
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½ tsp ground Turmeric
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½ tsp Chili Powder
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1 tsp Ajwain
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4 tsp Chaat Masala
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Sea Salt
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flavourless Oil
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pinch of Panch Phoran
Directions
If you are looking for a roast with an exciting array of Asian-fusion flavours and ingredients, then this is the one for you. Crispy tamarind and Indian spice-glazed whole roasted duck is served with Sri Lankan egg hoppers and crispy okra.
Steps
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1
Done
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Preheat the oven to 160°C (325°F) Gas 3. |
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2
Done
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Pull any fat away from the duck cavity and trim off the excess. Sit the duck on a rack over a roasting pan. Sprinkle salt all over the skin, then roast the duck in the preheated oven for 1½ hours. |
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3
Done
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Meanwhile, mix together the glaze ingredients. After 1½ hours, brush some of the glaze over the duck. Return to the oven and roast for 1 hour more, brushing more glaze over the duck a couple more times as it cooks. |
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4
Done
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Remove from the oven, cover with foil and rest for 10 minutes before carving into thin slices or shredding with two forks to serve with the Egg Hoppers and Crispy Okra. |
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5
Done
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Egg HoppersPut the coconut cream, yeast and sugar into a large bowl, stir to combine, then cover with clingfilm/plastic wrap and stand in a warm place for about 45 minutes until the mixture is slightly risen and frothy. |
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6
Done
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Sift the rice flour into the yeast mixture and whisk to a smooth batter. You may need to add between 150–200 ml/⅔–generous ¾ cups water to achieve a pouring consistency. Cover the bowl with a damp kitchen cloth and stand in a warm place for 3–4 hours until the batter mixture has doubled in size. The warmer the room, the quicker the batter will rise. |
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7
Done
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ust before cooking, lightly beat the egg whites with a fork until foamy, then stir into the coconut mixture with the salt. Heat a small, deep, non-stick frying pan/skillet (or wok) with a lid over a medium heat. Coat the hot pan with 2 tsp oil, pouring out any excess. Add about 125–150 ml/½–⅔ cup batter to the pan and, working quickly, swirl the batter around so it coats the sides and bottom in a thin layer. Pour any excess back into the bowl. |
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8
Done
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Cook for 1 minute or until the edges start to colour, then crack an egg into the middle of the hopper and put the lid on. Cook for 3 minutes or until the egg white is cooked but the yolk is still runny. The hopper should be soft in the middle and crisp at the edges. |
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9
Done
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Carefully tip the pan and slide the hopper onto a plate. Repeat with the remaining oil, batter and eggs to make six hoppers and serve immediately. |
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10
Done
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Crispy OkraWash the okra and dry very thoroughly. Remove the stems, then chop each okra diagonally into thin slices. Put the okra slices into a mixing bowl and sprinkle over all the dry ingredients, except the salt. Toss together to coat. |
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11
Done
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Preheat some oil over a medium heat in a wok or heavy-based saucepan. Drop a grain of rice into your hot oil, if the rice comes back to the top and starts cooking, your oil is hovering around the correct temperature of 180°C (350°F). |
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12
Done
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Season the okra with salt and toss again just before frying. |
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13
Done
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Deep-fry the okra in small batches, until crisp. Remove with a slotted spoon and drain off the excess oil on paper towels. Sprinkle with a tiny pinch of panch phoran to serve, if liked. |
