Kaachar Batak

It is one of the traditional recipes of Marwari cuisine, where duck breast is traditionally tenderised with baby melons and cooked with red chillies, garlic and whole spices. It was first made by the royal Marwari cooks for the royal hunting party. This delicious duck recipe has been curated by Chef Deepak Sarkar, Culinary Director or Raffles Udaipur and is something that was best enjoyed with Ghaas ki Roti.

INGREDIENTS

160 gm duck

5 gm cucumber

5 gm red chilli powder

5 gm garlic

15 gm onion

15 gm tomato

0 salt as required

1/4 teaspoon turmeric

1/2 teaspoon coriander powder

1/4 teaspoon cumin powder

2 piece green cardamom

1 inch cinnamon stick

1 gm black cardamom

2 bay leaf

1/4 teaspoon garam masala powder

10 ml vegetable oil

10 gm ghee

5 gm coriander leaves

10 gm yoghurt (curd)

1/2 cup water

2 gm ginger

How to make Kaachar Batak

Step 1

Take a heavy bottom pan, heat it up, put a blend of ghee and oil, add whole Indian spice (Garam Masala) sautéed it for 5 seconds, add chopped garlic, chopped ginger sautéed it for 30 seconds, now put chopped onion, until becoming golden brown.

Step 2

Then add chopped tomatoes cooked it well, add turmeric powder, coriander powder, cumin powder, red chilli powder, salt and add yoghurt, cooked it until the oil leaves the masala.

Step 3

Add diced duck and wild cucumber (Kachari), sautéed it with the masala add water and cook it on slow heat for 25 minutes on dum (covered with lids).

Step 4

Serve hot garnish with ginger julienne and coriander sprigs, and serve with Indian traditional Indian bread like Roti.