Indian burrito recipe
A sensational Indian burrito, where succulent pulled duck takes centre stage. This fusion feast will leave your taste buds begging for more.
Ingredients
- 4 large flour tortillas
- 100 g of lettuce leaves sliced
- 100 g of grated cheese Monterey Jack, Cheddar or Red Leicester
- Garnish with sour cream and hot chilli sauce
Duck Raan
- 1 whole duck approx 1.8k
- 1 tablespoon of ancho chilli paste
- 1 tablespoon of chipotle chilli paste
- 6 cloves of garlic grated
- 22 g of fresh ginger skin removed and grated
- 1 bay leaf
- 4 cloves
- 2 teaspoon of ground cinnamon
- 6 cardamom pods crushed
- 2 tablespoon of red wine vinegar
- 4 teaspoon of chaat masala
- 40 g of salted butter
- 200 g of tinned black beans
Pico de Gallo
- 150 g of cherry tomatoes finely chopped
- 1 red onion finely chopped
- 1 clove of garlic finely chopped
- 8 g of coriander/cilantro finely chopped
- 4 g of fresh mint leaves chopped
- Juice of 1 lime
- 1 teaspoon of deggi mirch
- ¼ teaspoon of nam pla
- ½ teaspoon of palm sugar
- Dash of olive oil
Instructions
- Spatchcok the duck by slicing with a knife or using a strong pair of kitchen scissors to cut down the back of the bird in order to flatten it out.
- Mix the grated garlic and ginger with the ancho and chipotle chilli paste to form a paste and brush all over the duck. Marinade for 30 minutes to 2 hours (For best results leave in the fridge overnight)
- Add the cloves, bay leaf, ground cinnamon, cardamom and the red wine vinegar into a heavy shallow casserole dish. Place the spatchcocked duck on top and pour in water so that it comes up to ⅓ of the duck. Add the black beans and place the lid on top
- Place the casserole dish in the oven at 180℃/356°F and roast for 1 hour 45 minutes or (optionally) 2 ½ - 3 hours 160℃/ 320°F. Remove the lid halfway through cooking.
- Remove the duck from the dish and set aside to rest. Transfer the cooking liquor to a large measuring jug and let the fat rise to the top. Using a ladle remove all the liquid fat and reserve for other recipes
- Remove all the duck meat and crispy skin from the bones and discard the carcass and any overly fatty pieces. Use two forks to shred the duck meat and place it back into a baking dish.
- Add a ladle of liquor into the shredded duck meat and using a slotted spoon gather up all of the black beans to add to the meat too. Add the butter and chaat masala to the meat and stir through. Put the meat under a hot grill for a minute or so before preparing the burritos.
- For our pico de gallo, add all the salsa ingredients together ina bowl and mix thoroughly.
- To prepare your burrito, start by piling on a little lettuce over the tortilla followed by a handful of grated cheese. Next place some of the duck Raan with the black beans on top and finally spoon over some pico de gallo. Roll the burrito with the ends tucked in.
- Serve with sour cream, hot sauce and more salad and salsa.