1947. Bold Year. Bold Beer.
Duck à la
Pondicherry
by Chef Sunny Baweja
Self taught Chef Sunny Baweja, a James Beard Semi-Finalist for Best Chef Mid-Atlantic, creates a memorable culinary experience at his modern Indian Restaurant Lehja, named one of the best Indian Restaurants in the America by multiple publications.
INgredients
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6 Pcs Duck Legs
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2 Portobello mushroom
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2-3 Yellow Onions
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1-2 Tomatoes
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1 Tsp Mustard Seeds
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3-4 Bay leaf
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5-6 Garlic clove
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2 Tbsp Ginger Garlic Paste
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10-12 Curry leaf
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5-6 Dried Red Chili’s
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2-3 cloves
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1 cup Grated or frozen grated coconut
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1 Potato ( Yukon gold if you can)
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8-10 Tellicherry peppercorn
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Black Pepper
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Kosher Salt
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Clarified Butter , Grapeseed oil
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Duck fat
Instructions
1. Do this step step while cooking duck to save time.
In a saucepan use a tablespoon of Grapeseed oil, 1 tsp mustard seeds and let it crackle , add 10-12 curry leaves, 5-6 dried red Chilis , Tellicherry peppercorn 8-10 followed by 1 chopped onion ( cook until brown), 1 Tbsp ginger garlic paste and 1 chopped tomatoes. Add 1 cup of grated coconut ( or frozen coconut will work too). After cooking it for 2-3 minutes times to add the spices. Starting with 1 Tbsp Kosher Salt, coriander powder, madras curry powder, kashmiri red chili powder and cooked for about 5 minutes. Set this Tadka aside.
2. Make Salli ( potato crisp)
Do this step while Duck is getting cooked.
Cut the skin on Yukon gold potatoes to half. Cut it to thin Julienne of potatoes. Heat water in a pot and put in the potato julienne’s.Cook it for a minute or so and dry it with a muslin cloth and let it dry. Then take duck fat and add some clarified butter and bring it to around 350 degree heat. Fry those potato Julienne until golden brown. Sprinkle some kosher salt and your Salli is ready.
3. To cook the Duck
Take a parchment lined sheet tray and season your Duck legs with Salt, Black pepper ( Tellicherry preferred ), 1tsp Turmeric powder,1 Tbsp Ginger - Garlic Paste, 2-3 cloves. Leave it in the fridge for atleast 8 hours or longer.
Pat the duck legs dry with paper towels and prick them carefully.
Take a pot with a thick and heavy bottom and cook over Medium to high heat. Add Grapeseed oil or clarified butter. Add the Onion, Bay leafs, peppercorn and Garlic. Then add the duck legs and bring the heat to medium. You can cover and let it on a low heat for the last 45 minutes. The process should be around 21/2 to 3 hours.
Your duck is cooked and should be fork tender. Pull the duck and keep it aside.
Use the first sauce pan and add the portobello mushroom (big dice), pulled duck and tempering all together.
Serve it on a plate by adding Salli on top. Enjoy it with Rice , Naan or Pratha.
Makes 4 Servings
Chef SUNNY BAWEJA
RICHMOND, VA
Self taught Chef Sunny Baweja, a James Beard Semi-Finalist for Best Chef Mid-Atlantic, creates a memorable culinary experience at his modern Indian Restaurant Lehja, named one of the best Indian Restaurants in the America by multiple publications.
Q: How would you describe your style of cooking?
A: Modern Indian with keeping every classic aspect of the dish alive.
Q: What dish do you feel truly reflects your personality, passion and style of cooking?
A: Duck a la Pondicherry and Tandoori Sea Bass Kadai
Q: Where do you draw your inspiration from?
A: Mix of nature and street food.
Q: What are some of the interesting industry trends right now?
A: More focus on gluten free and plant based ingredients
Q: Why do you think 1947 Beer pairs so well with your dishes?
A: Good flavorful lager with perfect well-balanced hops.
