Close
In Recipes

Pulled Duck Kerala

Competitor: Richard Mattock – Mellors Catering Services

Sandwich Name: Pulled Duck Kerala with rhubarb and ginger compote

Target Market: sandwich bar ,cafes, retail shops,

RRP: £ 3.99

Ingredients:

100g Sam Browne Foods British Red Tractor Farm Assured Poultry
1 Brioche Bun
10g sliced onions
6g chillies
2g dried coriander
10g fresh tomatoes
2g fresh root Ginger
2g garlic puree
15ml coconut milk
3g Garam Masala
3g tumeric

Additional Ingredient Info:

2g curry powder; 2g mustards seeds; 3g seasoning; 5g sugar;

Rhubarb Compote: 5g stem ginger;15g castor sugar;40g fresh rhubarb;10g rocket leaves; 8g tomato concasse; 8g diced seedless cucumber;10ml water;10g butter.

Method:

  1. chop rhubarb into 10mm piesce cook with the castor sugar, stem ginger, stem ginger juice, and the water till soft
  2. heat oil add the mutard seeds till rise add the sliced onions cook till golden brown
  3. add tumeric, ginger garlic, coriander, curry powder, chillis, tomatoes,garam masala cook for 1 minute
  4. add 15ml water cook until water reduced, add coconut milk reduce till thick add sugar, and seasoning
  5. place the pulled duck in the curry mix dont over stir
  6. warm the brioche bun up slice and butter
  7. place the rocket at the bottom of the bun then evenly place the rhubarb compote on top
  8. place the curried duck on top
  9. add the chopped cucumber and the tomato concasse put the lid on top
  10. place a skewer through the bun and serve hot

Loading...
Loading...