Braised duck leg pooris with saffron raita and cucumber salad - Indian recipes

Braised duck leg pooris with saffron raita and cucumber salad

Don't be put off by the long list of ingredients! Most of this recipe can be done in advance, but the effect is astonishing.

Ingredients

For the saffron raita

• 250ml/9fl oz plain natural yoghurt

• ½ cucumber, peeled and grated

• ½ tsp salt

• ½ tsp ground cumin

• 1 tsp caster sugar

• good pinch saffron

• 1 lime, juice only

For the duck

• 5cm/2in piece fresh root ginger, peeled, roughly chopped

• 4 garlic cloves, peeled

• ½ tsp nigella seeds (black onion seeds)

• ½ tsp black mustard seeds

• ½ tsp fenugreek seeds

• 1 tsp fennel seeds

• 1 tbsp vegetable oil

• 1 dried red chilli

• Pinch asafoetida powder

• ¼ tsp red chilli powder

• ¼ tsp garam masala

• ½ tsp ground turmeric

• ¼ tsp salt

• 2 whole duck legs

• 250ml/9fl oz chicken stock

For the pooris

• 250g/9oz wholemeal flour

• 1 tsp salt

• ½ tsp baking powder

• vegetable oil, for deep frying

For the cucumber salad

• ½ cucumber, finely chopped

• 1 red onion, peeled, finely diced

• 3 tomatoes, chopped

• ½ green chilli

• ½ bunch fresh coriander, leaves only

• 1 tsp caster sugar

• ½ tsp salt

• 1½ limes, juice only

• 4 tsp olive oil

Preparation method

1. For the saffron raita, mix all of the raita ingredients in a bowl and cover with cling film. Chill in the fridge.

2. For the duck, blend the ginger and garlic with 2 teaspoons of water in a food processor to a fine paste.

3. Crush the nigella seeds, black mustard, fenugreek and fennel seeds in a pestle and mortar.

4. Heat the oil in a lidded frying pan and cook the dried chilli for 1 minute, add the ginger and garlic paste and cook for 1-2 minutes. Sprinkle over the ground spices and fry for 1 minute. Add the remaining spices and salt and cook for a further 1-2 minutes.

5. Add the duck legs to the pan and stir to coat thoroughly in the spice mix, then pour in the stock. Bring the mixture to the boil, partly cover with a lid, then reduce the heat and simmer for 1¼-1½hours, or until the meat is very tender (add a little extra water if the pan begins to boil dry).

6. Meanwhile, for the pooris, sift the flour, salt and baking powder into a bowl and stir in enough cold water to form a smooth dough. Knead the dough lightly on a floured surface, then cover with damp muslin and chill in the fridge for 1 hour.

   Technique: Kneading bread
   Watch technique2:35 mins

7. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it (CAUTION: hot oil can be dangerous. Do not leave unattended).

8. Tear walnut-sized pieces of the dough and roll out thinly. Deep fry the pooris, in batches, for 2-3 mins or until puffed up and golden-brown. Remove and set aside to drain on kitchen paper. Once cool, make a small hole in the base of each poori ready for the stuffing.

9. Remove the cooked duck legs from the pan, shred the meat and moisten with a little of the cooking liquor. Season, to taste, with salt and freshly ground black pepper. Carefully stuff some of the meat into each poori.

10. For the cucumber salad, mix all of the ingredients in a bowl until well combined.

11. Serve the stuffed pooris with the cucmber salad and raita.