Brioche Duck Bunny Chow
Brioche Duck Bunny Chow
Try this exotic African recipe by Reza Mahammad from Reza's African Kitchen.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 4 servings
Ingredients
  • Duck:
  • 4 confit Duck legs, flaked
  • 1 red chilli, chopped
  • 2 Cinnamon sticks, 3 cm
  • 6 Cloves
  • 6 green Cardamom
  • 2 tablespoons Ginger, minced
  • 1 Onion, chopped
  • 200 grams chopped Tomato, de-gorged in salt for 10 mins
  • 2 tablespoons tamarind paste
  • 4 tablespoons brown sugar
  • 3 tablespoons Mint, chopped
  • 75 grams Pomegranate rubies
  • 1 tablespoonp sesame seeds, toasted
  • To Finish:
  • Sprinkle crispy fried onions
  • 1Tbps. Mint, chopped
  • Brioche Buns
  • 375 grams flour
  • 2 teaspoons salt
  • 50 grams castor sugar
  • 170 grams butter, unsalted and soften at room temp
  • 5 Egg yolks
  • 10 grams yeast
  • 160 grams milk
Method
  1. Heat the oil in a pan then add the spices to temper
  2. Add the sliced onions, and cook until golden brown
  3. Then add the ginger and the chilli
  4. Pour in the de-gorged tomatoes, the tamarind, molasses and sugar. Over high heat reduce the sauce until thick then add the duck and herbs to heat through
  5. Adjust the seasoning with salt then add the sesame seeds and pomegranate rubies
  6. Serve in a hollowed Brioche bun, sprinkled with fried onions, and some shredded mint
  1. Brioche Buns:
  2. Heat the milk in a saucepan over low heat, until lukewarm
  3. Combine yeast and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes)
  4. Whisk remaining milk with egg yolks in a bowl and set aside
  5. Mix flour, sugar and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined
  6. Add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes)
  7. While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes)
  8. Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours)
  9. Knock back dough, knead on a lightly floured surface until smooth, shape into balls and place in an empty clean greased can.
  10. Cover, stand until doubled in size (30 minutes-1 hour) Meanwhile, preheat oven to 190oC
  11. Brush top with egg wash, bake until golden and risen (25-30 minutes)
  12. Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (5 minutes), cool on a wire rack

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