📝 About This Recipe
A progressive reimagining of the legendary Awadhi 'melt-in-the-mouth' kebab, substituting traditional lamb with rich, succulent duck leg meat. This dish marries the gamey depth of duck with the velvety texture of a classic Galouti, perfumed with a bespoke 'Lazzat-e-Taam' spice blend. Served atop a delicate, golden saffron paratha, it represents the pinnacle of Indian haute cuisine, offering a symphony of smoke, spice, and silk.
🥗 Ingredients
The Duck Mince
- 500 grams Duck Leg Meat (skin removed, finely minced twice for a paste-like consistency)
- 50 grams Duck Fat (chilled and finely chopped to ensure silkiness)
- 2 tablespoons Raw Papaya Paste (with skin, acts as a natural tenderizer)
Aromatics and Spices
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground)
- 3 tablespoons Brown Onion Paste (onions fried golden and ground without water)
- 1 tablespoon Shahi Galouti Masala (blend of mace, green cardamom, cloves, and peppercorns)
- 1/2 teaspoon each Rose Water & Kewra Water (for royal floral notes)
- 2 tablespoons Roasted Gram Flour (Besan) (sifted, used as a binding agent)
Saffron Paratha
- 2 cups All-Purpose Flour (Maida) (sifted)
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
- 3 tablespoons Ghee (plus extra for pan-frying)
👨🍳 Instructions
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1
In a large glass bowl, combine the double-minced duck meat with the raw papaya paste and salt. Massage the meat for 5 minutes to ensure the enzymes begin tenderizing the fibers; let it rest for 30 minutes.
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2
Prepare the Saffron Paratha dough by mixing flour, a pinch of salt, 1 tablespoon of ghee, and the saffron milk. Gradually add warm water to knead into a soft, pliable dough. Cover with a damp cloth and rest for 30 minutes.
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3
To the duck mixture, add the ginger-garlic paste, brown onion paste, duck fat, and the Shahi Galouti Masala. Mix thoroughly using the 'rubbing' technique with your palm against the side of the bowl.
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4
Incorporate the roasted gram flour, rose water, and kewra water. The consistency should be like a thick, smooth pate.
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5
The 'Dhungar' (Smoking): Place a small metal bowl or onion skin in the center of the meat. Heat a piece of charcoal until red hot, place it in the bowl, pour a teaspoon of ghee over it, and immediately cover the meat bowl with a lid for 3-5 minutes to infuse a smoky aroma.
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6
Divide the paratha dough into small balls. Roll them out into very thin disks, approximately 6 inches in diameter.
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7
Heat an inverted griddle (Ulta Tawa) or a flat non-stick pan. Cook the parathas with a drizzle of ghee until golden spots appear on both sides. Keep them warm in a cloth basket.
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8
Wet your palms slightly and shape the duck mixture into small, flat round patties (approx. 2 inches wide). The mixture will be very soft; handle with care.
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9
Heat ghee in a wide, flat-bottomed skillet over medium-low heat. Carefully place the kebabs in the pan. Do not overcrowd.
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10
Sear the kebabs for 3-4 minutes on each side. They should develop a dark, caramelized crust while remaining incredibly soft inside. Use a thin offset spatula to flip them gently.
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11
Place one Saffron Paratha on a plate, top with a Duck Galouti Kebab, and garnish with pickled onion rings and a sprig of fresh mint.
💡 Chef's Tips
Ensure the duck mince is as fine as possible; if it’s too chunky, the kebab will lose its signature 'melt-in-the-mouth' texture. Don't skip the smoking (Dhungar) process, as it provides the essential rustic depth that balances the richness of the duck fat. If the kebab mixture feels too loose to handle, refrigerate it for 20 minutes before shaping to firm up the fats. Use a high-quality saffron for the paratha to achieve that vibrant sunset hue and distinct floral aroma. Always cook Galouti kebabs on low to medium heat; high heat will burn the delicate exterior before the inside is perfectly set.
🍽️ Serving Suggestions
Pair with a chilled glass of Pinot Noir, as the wine's acidity and red fruit notes cut through the richness of the duck. Serve with a side of Mint and Greek Yogurt Chutney for a refreshing contrast. Accompany with 'Lachha Pyaaz' (thinly sliced onion rings tossed in lemon juice and Kashmiri chili powder). A small dollop of apricot relish on top of the kebab adds a progressive sweet-tart dimension. Finish the meal with a warm cup of Kahwa tea to aid digestion of the rich fats.