Courtesy of Chef Sam Hussain (caferickshaw.com)
- 2 duck breasts
- 4 teaspoons (20 g) ginger garlic paste, divided use
- 1 teaspoon (5 ml) turmeric
- 1 teaspoon (5 ml) coconut oil
- 2 stems curry leaves
- 6 ounces (200 g) shallots, peeled
- 4 halves cashew nut
- 12 raisins
- 2 teaspoon (10 ml) Kashmiri chili powder
- 2 teaspoons (10 ml) ground coriander powder
- 1/2 teaspoon (2.5 ml) garam masala
- 1 can (14.5 ounces/450 ml) tomato sauce
- 3 ½ ounces (100 ml) coconut milk Salt, to taste
- Caramelized Onions, for plating
- Remove the layer of fat from the duck breasts and score the meat?
- In a bowl, combine 1 teaspoon (5 ml) of the ginger garlic paste with the salt and turmeric powder. Coat the breasts with the mixture, cover, and refrigerate for 30 minutes.
- Meanwhile, fill and preheat the water oven to 140F/60C.
- Put the marinated duck breasts into a cooking pouch and vacuum seal.
- Submerge the pouch in the water bath to cook for 2 1/2 hours.
- About 30 minutes before the cooking time expires, make the sauce:
- On the stovetop, heat coconut oil in a thick-bottomed pan over medium heat and sauté the sliced shallots and curry leaves until golden brown.
- Add the remaining ginger garlic paste, cashew nut, raisins and the all the remaining ground spices and cook for a minute more.
- Add the duck breast and sear the surface well.
- Add the tomato sauce, a little water and simmer to your desired sauce thickness.
- Finish by stirring in the coconut milk and salt.
- Serve the duck in a pool of sauce on a warm plate. Garnish with caramelized onions.