Tuesday, December 25, 2007

Duck Roast

Duck Roast - Adapted from this recipe
This duck preparation is a Easter/Christmas specialty.

Duck, cleaned - 11/2 kg
Black Peppercorns - 1tsp
Onions, sliced - 3nos.
Ginger, sliced/grated - 2tbsp
Garlic, sliced - 11/2tbsp
Turmeric powder - 1tsp
Chilly powder - 1tbsp
Coriander powder - 2tbsp
Garam Masala - 11/2tbsp
Whole red chillies - 8nos
Curry leaves
Coconut oil

For garnishing
Arvi/Taro root, peeled & sliced - 4nos.

Cabbage leaves - 4nos.

Carrots, sliced - 2nos.


Cut Duck into medium sized pieces. Wash & drain well.
Heat oil in a pan. Add peppercorns. When it starts to crackle, add onions and saute till transparent. Now add ginger & garlic slices. Saute till the raw smell goes. Mix all the powder spices in a little water and add to the pan. Cook on a low flame till oil separates. Now add curry leaves & crushed whole red chillies. Add salt to taste. Next add the drained duck pieces and stir fry for 10 minutes. Transfer the contents to a pressure cooker. Add 1 1/2 cups of hot water & cook till done.

Heat oil( if you are using duck with skin, use the fat that has cooked out from the duck and is floating on top of the gravy)
in a frying pan and fry the cooked duck pieces till brown. Drain on paper towels. In the same oil fry the sliced arvi/taro root. You can sprinkle a pinch of salt while frying the arvi pieces. Steam the cabbage leaves. Serve the fried duck pieces with gravy & garnished with cabbage leaves, sliced carrots & fried arvi.

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1 comment:

Shella said...

That duck sure looks so tempting. Love it.