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Cider and curry unite to create 'Drunken Duck Batak'

14th December 2012 Print
Pushkar's Drunken Duck Batak with Malvern Oak cider

This Christmas Birmingham-based cider maker Aston Manor has joined with some of the city’s top food and drink talent to present a range of recipes with cider as an ingredient – and offered people the chance to taste the creations at two unique events.

Aston Manor teamed up with Broad Street’s Pushkar, Brindleyplace’s Nuvo and Newhall Street’s Yorks Bakery Cafe to create some outstanding cider-based culinary delights.

Being based in the curry heartland of Britain, uniting Aston Manor with indian cuisine specialists Pushkar made perfect sense. The idea of creating a truly Brummy curry with our Malvern Oak cider to create the deliciously slow-roasted ‘Drunken Duck Batak’. This recipe for rich roasted duck, seeped in punchy cider and apricot flavours, is ideal for winter dining and perfect for something a little different for your festive table this Christmas.

Ingredients

For the curry:
1 whole duck
2tbsp ginger garlic paste
300ml Malvern Oak cider
1 inch of ginger
2 bay leaves
2 inches of cinnamon stick
4 cloves
2 chopped star aniseed
2 chopped green chillis
6 dried apricots
2 tbsp vegetable oil
2 sliced medium onions
2tbsp kashmiri chilli powder
1 tbsp coriander powder
Half pint of chicken stock
1 diced Granny Smith apple (save ¼ to make up the salad)

For the salad:
Remaining Granny Smith apple (1/4 of apple)
1 fresh apricot
Handful of rocket per person
Roasted and crushed cumin seed to dress

Prepare the duck the day before. Trim all of the extra skin and fat from the duck, then prick all over with a sharp knife. Rub with ginger, garlic paste, and a little salt. Set aside to rest for 15 minutes. Then fry the duck in a pan until browned all over. Drain off any fat.

Now mix all the remaining ingredients, except apple, oil, onion, chilli powder and coriander powder, with the seared duck. Let it marinate overnight.

Preheat the oven to 190 degrees. Pour oil into a pot, then add the sliced onions and fry until golden brown. Then add the coriander powder and chilli powder. Stir, then add the marinated duck mixture and add the ½ pint of chicken stock.

Cover the dish with tin foil and cook for 2 ½ hours or till tender. Half an hour before completely cooked, scatter ¾ of the chopped apple into the mixture.

Remove the duck from the pan and then leave the remaining mixture to stand until the oil floats to the surface. Skim the oil off carefully using a spoon.

Use a sieve to strain the remaining pan and then return it to the pot. Add 2 tblsp of Malvern Oak cider to the mix and then heat until it reduces to a sauce-like consistency. In the meantime, make up the accompanying Apple and Apricot salad. Roast cumin seeds in the oven and then crush. Mix these crushed seeds with the remaining ¼ apple, fresh apricot and rocket and scatter with salt.

Finally, carve and separate the duck joints and serve with the pan juice sauce and salad.
At Aston Manor, we wholeheartedly support the drinkaware guidelines. When you plan to enjoy Malvern Oak as a fabulous drink and not just as an ingredient, please do so responsibly.

Gordon Johncox, sales and marketing director at Aston Manor said: “Cider offers incredible versatility, not only in the varieties available to drink, but also as an ingredient in cooking due to the breadth of flavours available. This Christmas, we wanted to prove that once and for all with help from some of the city’s best chefs, bakers and mixologists. We are the UK’s largest independent cider makers but are always keen to celebrate our Birmingham roots – and the foodie talent of the city has, as always, done us proud!”

The cider maker is also asking people inspired by its cider recipes to share their own inspired creations this Christmas via the @AstonManorCider twitter.

More Photos - Click to Enlarge

Pushkar's Drunken Duck Batak with Malvern Oak cider Sarah McConomy (Aston Manor) , Bishal Rasaily (Pushkar) and Gordon Johncox (Aston Manor) unite cider and curry this Christmas