Kashmiri-style duck with turnip, or Dum Batuk te Gogji as it's known locally, is a classic dish from the varied and delicious cuisine of India, particularly that of the beautiful state of Jammu and Kashmir. with the winter, when the area is covered with snow, this dish becomes a treasured local speciality because of its complex flavours and significant composition. Its fame reaches far beyond the confines of domestic kitchens, to the magnificent Wazwan feasts, where it is a featured dish among many others.
The name "Batuk" symbolizes the star ingredient of duck, while "Gogji" refers to the humble yet versatile turnip. This combination of tender duck meat with the earthy sweetness of turnips reflects the region's culinary prowess, combining ingredients that are emblematic of Kashmiri cuisine's essence. The dish's preparation, characterized by the slow-cooking method known as "dum," ensures that the flavours meld harmoniously while the duck and turnip reach a state of sublime tenderness.
Dum Batuk te Gogji signifies more than just a culinary creation; it pictures the humble ingredients being expertly used for cooking that depicts Kashmir's vibrant culture. As families gather around steaming pots of this aromatic dish, sharing stories and laughter amidst the chill of winter, it becomes a symbol of warmth, hospitality, and tradition. From its humble origins in home kitchens to its elevated status in festive gatherings, this dish continues to captivate palates and hearts alike.
Ingredients:
- Duck
- ½ kg Turnip
- 1 Onion
- 4 Green cardamom
- 1 Black cardamom
- 1 Cinnamon stick
- 4 Cloves
- Salt as per taste
- 1 tbsp red chilli powder
- ½ tsp Turmeric powder
- 1tsp Fennel seed powder
- 1tsp Coriander powder
- 1/3tsp Ginger powder
- 1tsp Kashmiri Ver Masala tikki
- Garlic as per requirement
Method:
- Begin by boiling some water in a vessel and adding a tablespoon of turmeric to it.
- Once the water is boiling, add the duck pieces and let them cook until done. Remove the duck pieces from the water once they are cooked through.
- In the same water, add the turnips and allow them to boil for 2-3 minutes. Once boiled, remove the turnips from the water and set them aside.
- Heat some mustard oil in a kadhai and fry the onions until they turn golden brown in colour. Use a slotted spoon to remove the onions from the oil and transfer them to a plate.
- In the same oil, fry the duck pieces and turnips separately until they turn golden brown.
- In a pressure cooker, add duck, turnips, cinnamon, garlic pods, ginger, and cook them until they are 60 per cent done.
- Once the ingredients in the pressure cooker are partially cooked, transfer everything to a copper vessel.
- Add all the spices, fried onions, hot oil, and some water to the copper vessel.
- Seal the vessel with aluminium foil and cover it with a lid.
- Let the dish dum cook for 20 minutes on low flame.
- After 20 minutes, the slow-roasted duck with turnip is ready to be served. Enjoy the flavorful and aromatic dish!
How to Clean Duck at Home
Begin by boiling water in a large vessel that is big enough to fully immerse the duck. Allow the duck to soak in the hot water for approximately 10-20 minutes. Next, carefully pluck out the feathers and remove any remaining hair follicles. Once the duck is properly cleaned, you can proceed to roast it. Using a portable gas torch, roast the duck thoroughly until it is cooked to your liking. After roasting, wash the duck thoroughly 2-3 times to ensure it is clean and ready for cooking. Now, your duck is prepared and can be used in various recipes.
