POULTRY AND FOWL
Poultry products have a ubiquitous presence in the Bangladeshi cuisine. The primary source of poultry comes in the form of country grown free range chicken because of the juicy bones and the tenderness of the meat. These days, the modern “farm chicken” has also gained in demand. The fancier poultry in the form of pigeon, quail, and Turkey is more of an urban delight in Bangladesh. I am fortunate to grow my own poultry products in my garden house. Here are my delicious dishes for you all.
SPICY DUCK A L’ORANGE
কমলার রসে ঝাল হাঁস
“ The story behind this dish, I was doing a French cuisine class with Chef Frederic Insisienmay, where one of the dishes was Duck à l’Orange. As a Bangladeshi, I was missing the chillies! Here is the spicy one.”
SERVES
6
PREPARATION
40 Mins
COOKING
1 Hr
5 Mins
DUCK MARINADE:
1 whole duck (about 1 ½ kg), cleaned,
washed, skin on
1 ½ cups orange juice
2 tablespoons olive oil
½ teaspoon red pepper flakes
2 tablespoons ginger paste
2 teaspoons garlic paste
2 tablespoons honey
1 teaspoon salt
½ teaspoon freshly cracked black pepper
2 teaspoons roasted cumin powder
1 cup oil
2 cups orange segments
Spicy orange sauce (page 352)
১ টি আআস্ত হাঁস ( ১.১/২ কেজি), চামমড়া সহ পরিষ্কার ও ধুইয়ে নেওয়া
1 ½ কাপপ কমলার রস
২ টেবিল চামচ অলিভ অয়েল
half চা চামচ red মরিচের গুঁড়া
২ টেবিল চামচ আদা পেস্ট
২ চা চামচ রসুন পেস্ট
২ টেবিল চামচ মধু
১ চা চামচ salt
১/২ চা চামচ কালো গোলমরিচ, আধ ভাঙ্গা
২ চা চামচ জিরা গুগুড়া
১ কাপ তেল
২ কাপ কমলা অংশ
মশলাদার কমলা সস (পৃষ্ঠা ৩৫২)
DETAILS :
CLEAN and wash the duck. Pat dry with a kitchen towel. Marinate with all the marinade ingredients except oil and keep in the refrigerator overnight.
HEAT 1 cup of oil and fry the marinated duck without the marinade until golden brown. Remove from heat and set aside.
IN a big pot, add the fried duck and the marinade with hot water. Cover and cook for 1 hour or until the duck is tender.
ONCE the duck is done and no extra liquid is left, add the orange segments and the spicy orange sauce. Cover and let it cook for just 2 minutes. Taste and adjust the seasoning. Remove from the heat. Garnish and serve hot.
