Ingredients 300 g Amul cheese 50 g goat cheese 5 g duck mixture 50 g Gorgonzola 25 g cranberry, for garnish 25 g rocket 15 g Parmesan shaving 2 g pine nut 100 g onion, finely diced 25 g garlic paste 100 ml red wine 50 g cranberry jam 150 g cranberry juice 25 g tomato paste 400 g duck, shredded kulcha dough
Method On medium heat, cook onions and garlic and add red wine and reduce. Add duck, cranberry jam, cranberry juice, tomato paste and reduce heat. Slow cook duck. Shred before serving. Make kulcha stuffed with Amul cheese in the tandoor. Spread a thin layer of cranberry jam on base and top with duck mixture, goat cheese and Gorgonzola. Garnish with cranberries, rocket, Parmesan and pine nuts. Serve hot.
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