Recipe

Peking Duck Breast On Soft Yellow Corn Risotto And Warm Green Pea Vinaigrette Rogan Josh Essence Recipe

Add Step-by-Step Photos	Chefrehman / All my dishes 9 months, 1 week ago This dish fusion style Four country cuisine templete in one plate. Duck from China , Rice from Italian and Sauce from india and Thailand Prep:20m Cook:25m Servings:1	Chefrehman
	peking duck breast on soft yellow corn risotto

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Ingredients

For Peking duck

• Duck breast : 100 gms

• Water : 200 Ml

• Slice ginger : 10 gms

• Honey : 05 gms

• white vinegar : 10 Ml

• sherry : 02 Ml

• cornstarch, dissolved in water : 05 gms

• For Corn Risotto

• Japonica rice : 100 gms

• Butter : 10 gms

• chopped shallots : 02 gms

• Mirin wine : 01 Ml

• Duck stock : 200 ml

• grated Parmesan : 25 gms

For Green Pea Vinaigrette

• Shelled fresh peas or frozen peas, thawed : 30 gms

• Chopped fresh Basil : 05 gms

• Chopped fresh cilantro : 05 gms

• Chopped fresh mint : 01 gms

• Olive oil : 05 ml

• Rice wine : 05 ml

• Salt : 01 gm

For Rogan josh印度咖哩

• Sliced onions : 100 gms

• chopped tomatoes : 50 gms

• cooking oil : 50 ml

• cardamom : 01 gm

• cloves : 01 gm

• cinnamon : 01 gm

• bay leaf : 01 no

• peppercorns : 01 gm

• red chili powder : 01 gm

• paprika powder : 01 gm

• coriander powder : 01 gm

• cumin powder : 01 gm

• turmeric powder : 01 gm

• Garam masala powder /five spice : 01 gm

• Ginger and Garlic pastes : 05 gms

Directions

For Peking duck

• Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil.Pour in dissolved cornstarch. Stir constantly. Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes. Hang duck again in cool, until thoroughly dry.

Oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. Roast 15 minutes.

Use sharp knife to cut into strip.

For Corn Risotto

• corn kernels in blender. Set corn puree aside. Melt butter in heavy medium saucepan over medium heat. Add chopped shallots and sauté until translucent, Mix in rice and cook 1 minute, stirring constantly. Add mirin wine and cook until all liquid is absorbed, . Add chicken stock and cook , stirring occasionally. Increase heat and boil until rice is thick and creamy, stirring occasionally,. Add corn puree, remaining 1 cup corn kernels and freshly grated Parmesan cheese. Cook rice. Thin rice with more chicken stock if necessary. Season risotto to taste with salt and pepper.

For Green Peas Vinaigrette

• Whisk oil, vinegar, and salt in medium bowl . Put all vegetable and herbs in blender and make smooth paste. Heat vinaigrette in heavy large skillet over medium heat until warm. Add paste toss until heated through and coated with vinaigrette. Season to taste with additional salt and pepper.

For Rogan josh (Indian curry)

• Heat oil; add sliced onions and sauté till light golden brown. Add ginger and garlic pastes, and fry for a few minutes. Add the meat and stir fry .Add chopped tomatoes, and cook till tomatoes are well blended. Add the powdered spices and seasoning. Cook till meat is done. Finish with a little beaten yoghurt.

Assembly

• Place Risotto centre of serving plate slice Peking duck mound on top drizzle with Rogan jus and green peas vinaigrette. Garnish with Carrot chips

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Comments

midgelet 9 months, 1 week ago said:
Very unique!

trigger 9 months, 1 week ago said:
I have had Peking Duck but never before presented anything quite like this glamorous dish the corn Risotto is a smash hit with me.
Flagged as beautiful!
Five forks and a big smile :)

luisascatering 9 months, 1 week ago said:
Beautiful colors, interesting flavor combinations and lovely presentation :-)

demoniksigns 2 months ago said:
Fuckin beautiful dish man! five!

barbiemensher 3 weeks, 5 days ago said:
Looks/sounds fantastic but how much corn kernels for the risotto? :)

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