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Duck Roast recipe | Preparation time: 30 minutes to 1 hour |
| READ REVIEWS (0) | | Duck roast is a speciality of Syrian Christians , of Kerala. Its a delicasy preparered for specil occtions like marriege and x-mas. | | | | | | Ingredients |
- Duck - 2kg(Duck comes in heavy weights)
- coriander powder - 3 tbsp
- red chilly powder - 11/2 tbsp
- black pepper - 1tsp
- ginger (cut into this slices) -2 tbsp (2 inches)
- whole red chilly - 10
- garam masala -2 tbsp
- turmeric powder -1tsp
- curry patha - 2 big stems
- salt -to taste
- onion -4 medium, cut into thin slices
- Coconut oil - 1 cup
- Hot water - 1 cup
Garnishing
- Potato ( small) - 6 cooked and friend(whole)
- baby carrots - 6 cooked
- cabbage leaves - washed/uncooked
| Preparation Method |
- Skin and cut the duck wash and sock them in salt and turmeric and keep aside for a while, until you saut the masala.
- Pour coconut oil and put the peppercorn whole and add the onion slices, saut them until it becomes transparent.
- Mix together all the masala into a paste form, add the coriander powder, chilly powder, garam masala, turmeric powder and salt, with little water.
- Keep back on low heat and saut the ingredients until the oil begin to separate.
- Crush the whole red chilly to flakes add them to the masala.
- Add curry patha also, here. Take the meat after washing the turmeric off and drain.
- Add the meat, lower the heat, cover and cook until the water separates.
- Pour about 1 cup of hot water, cover and cook until meat is cooked and all the water disappears.
- Uncover an cook for another 10 minutes if there is any water left.
- On a flat frying pan pour 1 cup of coconut oil and fry the meat until brown in colour and all the extra water disappear, or until the meat is almost dry.
Tips
- Garnishing
- take a flat Dish, preferably a round large pie dish. arrange the cabbage leaves covering the entire dish, arrange the meat pieces in the center leaving a little space between dish and the meat, arrange the friend potatoes and carrots around the meat.
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