meat

Duck leg meat

Batakh

Book measures by kg only; no spoon or count conversion needed.

Duck leg is gamey and fatty; chicken and lamb are closest, but neither matches it exactly.

• 
  Chicken thigh

  Use the same weight; simmer 20-25 minutes instead of 40-45. Less gamey and less fatty.

• 
  Bone-in chicken thigh and drumstick

  Use the same weight; cook 30-35 minutes. More bone flavour but milder than duck.

• 
  Lamb shoulder

  Use the same weight; simmer 40-50 minutes. Stronger red-meat flavour.

• 
  Raw jackfruit

  Use the same weight; simmer 25-30 minutes until it shreds like meat.

• 
  Mushroom

  Use the same weight; add in the last 10 minutes. Meaty but softer.

• 
  Paneer

  Use the same weight; add firm cubes in the last 10 minutes so they hold shape.

Duck Leg Kathi Roll with Peanut Chutney & Pickled Cucumber