Duck Roast

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

Ingredients:
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
Salt

For garnishing
Arvi/Taro root, peeled & sliced - 4nos.
Cabbage leaves - 4nos.
Carrots, sliced - 2nos.

Method:

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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