Duck Naga Bhuna Recipe - By MasterChef finalist

Our Halal Free Range Duck is renowned for its sweet and tender meat, which comes down to the way our birds are reared.




Free to roam on Irish grassy fields and maturing at their natural rate, our ducks are the healthiest and happiest they can be, living under the highest standards of animal welfare.




Want a recipe to WOW your guest for this festivities! Then we've got the perfect one for you, created for us, by Bunsen Burhan, a MasterChef finalist.



1. 400g fresh chopped tomatoes
2. 500ml Hot water
3. 2 medium white onions finely sliced
4. 4 birds eye chilli chopped
5. 1 medium red bell pepper chopped (optional)
6. 2 TBSPN Fresh garlic & ginger paste
7. 15g fresh coriander (garnish)
8. 1 medium Bengali naga or scotch bonnet chilli
9. 600g duck on the bone with fat trimmed (keep skin-on breasts for plating)
10. 1 TBSPN maggi tamarind sauce
11. 4 TBSPN tomato purée
12. 2 TSPN sugar
13. 4 TSPN Mild curry powder
14. 1.5 TSPN chilli powder
15. 2 TSPN paprika powder
16. 2 TSPN dried methi/fenugreek leaves
17. 1 TSPN turmeric powder
18. 3 TSPN table salt (or to your taste)
19. 12g Cinnamon stick
20. 3 medium dried bay leaf
21. 3 dried cardamom
22. 150ml sunflower oil

1. Somosa pastry
2. 2 duck breasts (remove from whole saffron alley duck)
3. 100g wild black rice (washed & soaked 24hrs in advance)
4. 15g wild mushrooms (thinly sliced)
5. Micro cress (Garnish)

1. Into a large saucepan on high heat add in the oil & sliced onions, brown off until golden and caramelised.
2. Once the onions are golden add in the dried bay leaf, cinnamon, cardamom & garlic ginger paste, cook on low heat for 2-3 minutes.
3. Now add in all your dry spices along with tomato purée, tamarind sauce & cookout for 2-3 minutes on low heat.
4. Add in the chopped tomatoes, peppers, give it a good mix then cover with a lid and allow the vegetables to softened on low heat 10 minutes).
5. Now add in the duck meat & 500ml hot water, give it a mix, cover with a lid and allow it to gently simmer on low heat for 1hr-1.20hr stirring occasionally.
6. Once the duck is cooked & tender remove it from the sauce and place on a plate to cook down on the side.
7. Remove the cinnamon sticks & bay leaf from the sauce, carefully add the sauce into a blender along with the sugar, chopped coriander & carefully blend on low speed, now gradually add in 350ml hot water until the sauce is smooth, if needed put blender on high power but be careful that the contents doesn’t spill, check the seasoning and adjust salt to your taste.
8. Shred the duck meat off the bone to make your spring rolls, careful to not include any stray bones or sinew, add in (optional) diced peppers, sliced spring onion & julienne carrot, 1/2 Teaspoon of fennel & coriander seeds, if the mix is dry then add a couple tablespoons of the blended sauce.
9. Make the spring rolls, these can be frozen for up to 3 months or stored in the fridge for up to 3 days.
10. Add 100g pre-washed & soaked black wild rice into a saucepan with 200ml water, bring to a boil then cover with a lid and gently simmer on low heat, this will take roughly 20-30 minutes to cook, 5 minutes before the rice is cooked add in your mushrooms, a teaspoon of butter and pinch of salt, mix, the rice is ready when all the water has been absorbed.
11. Fry the spring roll until light golden & floating on the surface of the oil.
12. Cook your duck breast, every duck breast is different in weight & width so a guidance can’t be given. TIP: lightly score the duck skin, season with salt & pepper then place skin side down in a cold frying pan with NO OIL, render the fat on low heat to crispen the skin, once the skin is crisp turn the breast over & finish cooking, you want the duck to be a core temperature of 52°c once rested (medium), so you must remove it at 45°c from the pan, having a food temperature thermometer is handy.
13. Now the fun artistic part! Plate up.

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