Duck roast

INGREDIENTS

• Duck – 1 Kg, cut into medium pieces
• Onion – 2 medium, sliced
• Red Pearl Onions – 20 Nos, sliced
• Garlic – 10-15 medium sized cloves, crushed
• Ginger – 1 inch piece, crushed
• Tomato – 1 medium sized, chopped
• Kashmiri Red chilli Powder – 1 – 1 ½ Tablespoon
• Coriander Powder – 1 ½ Tablespoon
• Turmeric powder – ¾ Teaspoon
• Black Pepper Powder – ½ – 1 Tablespoon, adjust according to your spice level
• Thick Coconut Milk – ¾ – 1 cup
• Mustard Seeds – 1 Teaspoon
• Coconut oil – 3-4 Tablespoon
• Salt to taste
• Water as required
• Garlic, crushed – 1 ½ Tablespoon
• Ginger, crushed – 1 Tablespoon
• Salt – 1 Teaspoon
• Green Cardamom – 5-6 Nos
• Cloves – 6-8 Nos
• Cinnamon – 1 inch piece
• Star Anise – 1 Nos
• Fennel Seeds – 1 ½ Teaspoon
• Mace – 2 medium sized
• Black Pepper – 1 Tablespoon
• Bay Leaf – 1 Nos

METHOD 

• Clean and wash the duck pieces, drain the water completely and set aside.
• Dry roast the whole spices on low-medium heat until you get a nice roasted aroma. Remove from heat and let it cool completely.
• Then grind to a fine powder along with kashmiri cilli powder, coriander powder, turmeric powder and set aside.
• In a large bowl, add the duck pieces, ingredients mentioned in ‘For Marination’ and half of the prepared masala powder.
• Mix well, cover and refrigerate overnight or at-least 4-5 hours.
• Before 30 minutes of cooking, take out the marinated duck from the refrigerator and keep it aside.
  Then,
• Heat coconut oil in a heavy bottomed wide pan.
• Add in the marinated duck pieces as 2-3 batches and fry until brown in color on medium heat.
• Transfer to a bowl and set aside.
• Splutter mustard seeds in the same oil.
• Add in the sliced onions, red pearl onions, curry leaves and saute until the onions turn light brown in color.
• Add in the chopped ginger, garlic and saute until the raw smell disappears.
• Now add in the chopped tomato and saute until mashed well.
• Then add in the remaining masala powder and saute for 2-3 minutes on medium heat.
• Add in the fried duck pieces and mix well.
• Then add in the coconut milk, approx: 2 cups of water, salt and mix well.
• Cover and cook until the duck pieces are cooked well on medium heat. Stir occasionally. Add more water, if required.
• Once the duck is cooked well, open the pan and cook until the gravy is nicely thick.
• Then add in the black pepper powder, curry leaves and roast it well. Check for salt.
• Cover the pan and remove from heat, serve on the next day or at-least after 2-3 hours.