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.

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