When we are asked if we would like to feature a recipe from Atul Kochhar and Benares to celebrate the glorious twelfth, we couldn’t resist and we didn’t.
So, we are delighted to feature below from Michelin-starred restaurant Benares in Mayfair – Roast Breast of Mallard, Spelt Puloa, Fennel and Peppercorn Sauce by Atul Kochhar.
Roast Breast of Mallard, Spelt Puloa, Fennel and Peppercorn Sauce
Serves 2
Ingredients – For the Mallard Breasts
- 2ea Mallard Breasts, skin on a lightly scored
- ½ tsp Turmeric Powder
- ½ tsp Chilli powder mild
- ½ tsp Salt
Ingredients – For the Mallard legs
- 1tbsp Vegetable oil
- 1 tbsp Onion seeds
- 2ea Mallard legs, Skinless and boneless, diced 1cm
- 1 tbsp Ginger garlic paste
- 50g onion, Sauteed / Browned Onion
- ½ tsp Turmeric Powder
- ½ tsp Chilli powder mild
- ½ tsp Coriander powder
- 50g tomato, Chopped
- 50g Water
- ½ tsp Salt
Ingredients – For the Sauce
- 2 tbsp Vegetable oil
- 2 tsp Peppercorns, crushed
- 2 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 10ea Curry Leaves
- 1 tbsp Ginger garlic paste
- 150g onion, Sauteed / Browned Onion
- 100g tomato, Chopped
- ½ tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp chilli powder
- 400ml Duck Stock
- 10 ea Curry leaves, fried in 50g sunflower oil
- To taste Sugar
- To taste sea salt
Ingredients – For the Onion Marmalade
- 4tbsp Vegetable oil
- 500g Red onions, finely sliced
- 2tsp Salt
- 2 tbsp Ginger garlic paste
- 1 tbsp Chilli Flakes
- 2tbsp Sugar
- 1tsp Fennel Powder
- 1tsp Coriander powder
- 1tsp Turmeric Powder
- 1tsp Chilli Powder
- 1tsp Black Salt
Ingredients – For the Spelt Puloa
- 100g Pearled spelt, simmered in lightly salted water until tender, drained
- 4 tbsp Cooked Mallard Leg meat
- 2 tbsp Sauce
For the Mallard Breast – when ready to serve
Marinade the prepared Mallard breasts with the spices and salt and set aside.
Put the breasts into a cold ovenproof frying pan, skin sides down and cook over a medium heat for 3 minutes until the skin is browned and crisp and all the fat has been rendered out.
Use a large spoon to remove the fat from the pan as it accumulates to prevent the breasts from frying. Transfer to the oven and roast for 3-5 minutes for medium rare. The internal temperature should be 54°C. Leave to rest for 5 minutes covered with foil.
For the Mallard legs
Heat the oil in a heavy bottom pan, add the onion seeds and allow to crackle, add the diced leg meat and cook over a high heat for 2 minutes until lightly browned. Add the ginger garlic paste and cook for 30 seconds. Add the remaining ingredients and bring to low simmer. Cook for 10-20 minutes until the leg meat is tender and the liquid had reduced to a thick sauce.
For the Sauce
Heat the oil in a heavy bottom pan, add the wholes spices and stir till they start to crackle. Add the ginger garlic paste a cook for one minute, add the remaining ingredients and bring to a simmer. Cook for 20 minutes, stirring every five minutes until the sauce has reduced and thickened lightly. Blend until smooth and pass through a fine sieve. Add the fried curry laves to the passed sauce and adjust the seasoning with dried spices, salt and sugar to taste.
For the Onion marmalade
Heat the oil in a heavy bottom pan, add the sliced onions and the salt and cook over a high heat, stirring constantly for 5-8 minutes until the onions have started to lightly colour and soften. Add the remaining ingredients and lower the heat to a very low simmer. Cook for 25-30 minutes, stirring every 5 minutes until the onions have turned to a dark brown colour and have become sticky and all the moisture has been evaporated.
For the Spelt Pulao
Mix the cooked spelt, leg meat and sauce together and re-heat gently. Season to taste.
Serve alongside pickled onions, steamed cabbage, the roast, carved mallard breast, marmalade and sauce.