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Business News/ Mint-lounge / Features/  Cook Out | Crispy samosa, shredded duck
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Cook Out | Crispy samosa, shredded duck

Chef Paritosh Sharma of Farzi Caf, Cyber Hub, Gurgaon, makes a chilli duck 'samosa' coated with a tangy plum sauce

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Chilli duck ‘samosa’ with plum sauce

Serves 2

Ingredients

For the stuffing

250g duck

10g red chilli paste

15g garlic, finely chopped

15ml refined oil

15g hoisin sauce

10g oyster sauce

30g tomato ketchup

Salt to taste

For the pastry

150g refined flour

Salt to taste

10g carom seeds

15g ghee

100ml refined oil

For the sauce

50g plum sauce (lee kum kee)

50g spring onions, chopped

Method

Steam the duck in a boiler for about 45 minutes. If you are only making a small portion, duck breast works best for this recipe. Shred the duck and keep aside.

Heat oil in a pan and sauté the garlic on a low flame. Add the shredded duck, chilli paste, oyster sauce, hoisin sauce, tomato ketchup and mix well. Adjust the seasoning by adding salt. Remove and cool.

Knead all the ingredients of the pastry using water to make a hard dough. Rest the dough for at least 30 minutes.

Divide the dough into small balls of around 12g each, and flatten them using a rolling pin. Cut the rolled dough into two halves, making semi-circles. Brush a little bit of water on the edges of the casing—this acts like a glue. Fold the semi-circles to make a cone, pinching the tip lightly to make sure it’s sealed properly. Spoon the cooled duck filling into this casing and pinch the third side with your fingertip to completely seal the samosa. Deep-fry the samosas on medium flame, till golden brown in colour. Don’t fry more than three at a time—doing so can cause the temperature of the oil to dip sharply, and the samosas will soak up a lot of the oil as a result.

In a pan, toss the samosas with plum sauce. You can use a store-bought sauce, or make it at home with plums, chilli flakes and oyster sauce (do not add extra salt, as the oyster sauce is salty). Garnish with spring onions, and serve hot.

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Published: 30 Nov 2014, 07:12 PM IST
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