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COME DINE WITHOUT ME: BEBEK PANGGANG

1 April 2020

Latest recipe by Huddersfield Town’s Head of Performance Catering

- Special recipes out of the Huddersfield Town kitchen
- Head of Performance Catering Paul Gilmore explains his method
- Why not try Indonesia’s bebek panggang

Are you looking for something new and healthy to cook? Well, Huddersfield Town’s Head of Performance Catering Paul Gilmore discusses some tasty recipes you can try at home!

Today’s special recipe is bebek panggang – inspired by my time working in Indonesia!

I travelled to Bali and worked at the 5-star rated Nusa Dua Beach Hotel, where I discovered an amazing style of cooking and flavourings.

This dish is a cross between the best bits of Chinese and Indian cookery, resulting in a fresh tasting spiced cuisine - not too hot but full of flavour!

The recipe given here is for a duck dish served with one of the country’s national dishes “Nasi Goreng” – enjoy!

Ingredients

Duck breasts x 4

For the marinade
Peanut oil x 30 ml
Lime juice x 60 ml
Sweet soy sauce x 15 ml
Crushed garlic x 2 cloves
Ground coriander x 1 tsp
Ground cumin x 1 tsp

For the nasi goreng
Basmati rice (boiled in water, drained and rinsed) x 320 g
Sesame or peanut oil x 20 ml
Eggs (beaten) x 2
Spring onions (finely sliced) x2
Garlic x 1 clove
Ginger x 10 g
Galanga x 10 g
Mild red chilli (de-seeded and chopped) x 1
Mixed peppers (chopped) x 25 g
Peas x 25 g
Balachan
Light soy sauce x 1 tbsp
Ketjap manis x 2 tbsp

Method – Cooking the nasi goreng

1. Heat 10 ml of oil in a non-stick wok or frying pan and add the beaten eggs.
2. Stir with a spoon to coat the pan to form a thin omelette.
3. Turn omelette over and onto a board to cut into strips.
4. Heat the rest of the oil in the same pan and add the onions, corn, garlic, ginger, galanga, chilli and peppers and cook for one-two minutes (if you are not keeping the nasi goreng vegetarian add any chicken or prawns at this stage).
5. Add the soy sauce, ketjap manis, rice and peas and stir.
6. Add the omelette strips season to taste.
7. Season with balachan.
8. Serve straight away.

Method – Cooking the duck

1. Trim the duck and score the fat.
2. Mix all the ingredients for the marinade together.
3. Pour the marinade over the duck and leave for two hours.
4. Heat a griddle pan and cook the duck for two minutes on each side until golden.
5. Place in a preheated oven (200c) for eight-10 minutes.
6. Remove from the oven and leave to rest for 10 minutes
7. Serve with the rice, a piece of fried pak choy seasoned with soy sauce or any other suitable greens.

ENJOY!

Above image taken by Hungry Dudes.


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