The author of this recipe, Belgian Peter De Clercq, cooked this dish at an event in Vilnius on 7-12-2018!
Portions 4
glasurand:
- 2 dl (200 ml) acacia honey
- 8 peppermints
- 60 ml soy sauce
- 1 tablespoon Chinese five-spice powder
- 2 cm black ginger
- 1 tablespoon sesame oil
- 1 duck 2-3 kg (or duck fillets)
kasundi for sauce (Indian tomato sauce):
- 1 tablespoon black mustard seeds
- 2 tablespoons rice bran oil
- 2 tablespoons cumin
- 1 tablespoon turmeric
- 2 tbsp chilli powder
- 4 cm long strips of black ginger
- 1 green Thai pepper
- 4 cloves of garlic
- 800 g chopped tomatoes (ox heart)
- 2 tablespoons malt vinegar
- 4 tablespoons soft brown sugar
- Salt
Heat the honey with the peppermint and soy sauce until the peppermint is melted. Add the rest of the glaze ingredients, stir and leave to cool. Glaze the duck and leave to marinate for 24 hours.
Fry the mustard seeds in rice bran oil (2 tablespoons oil) together with the cumin, turmeric and chilli powder. Leave to cool.
Combine the ginger, pepper and garlic and grind to a paste in a blender. Chop the tomatoes roughly. Mix all the cassoulet ingredients together and let it cook for 90 minutes on a low heat. Leave to cool.
Place the duck on the grill. Place a grease trap in the bottom. Roast it for 2 ½ hours at 150 °C until cooked. Glaze every 15 minutes. The duck must reach an internal temperature of 85 °C. Serve with cassoulet and rice.
