Ingredients:
Boneless duck thigh
- 120 gm
Button mushroom - 25 gm
Garlic paste – 1 tsp
Brown sugar - 1 tsp
Honey - 1 tsp
Ketchup - 1 tsp
Black pepper powder - 1 tbsp
Salt as required
Red wine - 2 cups
Butter - 5 tbsp
Soya sauce - 2 tsp
Vegetable oil - 3 tsp
Zucchini for garnish
Coriander for garnish
Tomato for garnish
Sprout for garnish
Leeks 1 spring
Method:
Marinate the duck overnight in soya sauce, red wine, pepper powder, ketchup, honey, brown sugar, vegetable oil and garlic paste. Grill the marinated duck for five minutes.
A note before marinating: Gently simmer the marinade (ingredients used for marinating) until the raw flavour goes and the sauce thickens.
Sauté mushroom with butter and add to the sauce, place the grilled duck and simmer for five minutes. Be careful with the salt as soya sauce might already have salt.
Plate it with mushroom and leeks as base, remove the duck place it over the base and garnish with tomato, zucchini, sprout and coriander leaf.
Ramu Butler is corporate chef and F&B manager Ramada Cochin
