Golden Delight: A Culinary Review of Chef Sayan’s Roasted Duck
Indulge in citrus infused tender meat with vodka sauce
For food enthusiasts looking to elevate their dining experience, nothing beats the rich complexity of a perfectly executed poultry dish. We recently delved into the culinary secrets of Executive Chef Sayan Mazumdar to bring you a review of his signature creation: the Roasted Duck. This dish is not just a meal; it is a vibrant symphony of flavors that marries the richness of Peking duck with the zest of fresh citrus and the warmth of spices.
A Feast for the Senses Visually, the dish is a showstopper. The duck arrives with a glistening, golden-brown skin, achieved by a meticulous process of brushing the meat with an emulsion of butter and honey during the final roasting stages. The aroma is immediate and intoxicating - a blend of roasting meat mingled with the sharp, sweet scent of orange and a hint of vodka.
The Secret Lies in the Prep What makes this Roasted Duck stand out is the texture. The meat is incredibly tender, a result of the chef's patience. The duck is first massaged with dry salt and left to rest, allowing the seasoning to penetrate deep into the fibers. It is then marinated in a luxurious mix of Dijon mustard, soft butter, and a splash of orange and lemon juice before resting overnight on a bed of mirepoix and red wine. This long marination ensures that every bite is juicy and bursting with flavour.
The Vodka Kick The true star, however, is the accompanying sauce. Chef Sayan creates a bold reduction using orange and tomato juices simmered with aromatic star anise, cinnamon sticks, and dried red chili. The pièce de résistance is the addition of vodka, which is flambéed to burn off the alcohol, leaving behind a deep, caramelized richness that cuts through the fat of the duck.
Serving Suggestions To balance the richness, the dish is served with a medley of fresh vegetables. Finger-shaped broccoli, zucchini, Brussels sprouts, French beans, and snow peas are blanched and tossed in garlic salt and pepper. This adds a necessary crunch and freshness to the plate.
If you are craving a dish that offers a perfect balance of savory, sweet, and tangy notes, this Roasted Duck is a must-try culinary adventure.
With inputs from: Executive Chef Sayan Mazumdar, ITC Fortune, Bhubaneswar
