Though duck is not all that common on the Indian platter, it can be a tasty alternative to the ubiquitous chicken.

This dish is low on oil, but makes for a savoury mouthful. This is a no-fuss recipe to suit those with an eye on their health.

(The author can be contacted at hussina@rediffmail.com)

STEAMED DUCK IN LOTUS LEAVES

(Serves the whole family)
Ingredients

1 whole duck
4 white onions
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp sesame oil
½ tbsp sugar
1 tsp salt
1 tsp white pepper
8-9 beans
1 potato
3 broad lotus leaves or 3 sheets of banana leaves

As this dish takes a long time to prepare, the duck can be marinated overnight.

Preparation

Remove the inner gut and neck of the duck. Leave its skin, wash in and out and drain off water. With a pointed knife, prick parts of the meat all over. Marinate the duck with ginger, garlic, sesame oil, salt, white pepper and leave it for an hour.

Peel the potato and cut into long strips. Put a little sugar to prevent from darkening. Remove both ends of the beans, rinse and cut into halves. Chop the onions into two-inch-long strips.

Steam lotus/banana leaves in boiling water for a few minutes and clean them.

Put the marinated duck along with potatoes, beans and onions on the leaves and wrap it by overlapping the leaves so that the whole duck is enclosed. Put it on a plate and steam on medium heat for one-and-a-half hours until the duck is soft and tender. Put off the steam and let it stand for 20 minutes.

Serve by opening up the lotus/banana leaf fold.