Ingredients
1.Duck - 2kg(Duck comes in heavy weights)
2.coriander powder - 21/2 tbsp
3.red chilly powder - 11/2 tbsp
4.black pepper - 1tsp
5.ginger paste -11/2tbsp
6.garlic paste -1/2 tsp
7.garam masala -1 tbsp
8.turmeric powder -1tsp
9.curry path - 2 big stems
10.salt -to taste
11.onion -6 medium, cut into thin slices
12.coriander leaves to garnish
13.coconut oil -1/2 cup (important, to get th “nadan” taste.)
14.potao - 2 medium (cut into wedges or round slices and fried,
Methods
Skin the duck, and make sure there is not much fat left, on the duck. Cut the duck into medium pieces, and wash and soak them in a generous amount of salt and turmeric powder. Keep it for while until you sauté the masala.
Heat a pressure cooker; pour about ½ cup coconut oil, put onion, sauté them until slightly brown in colour. Lower the heat; add the ginger garlic paste and peppercorn whole or crushed and sauté. Make a paste of the coriander powder, chilly powder, garam masala and salt add them to the onion mixture sauté them until the oil separates.
Now wash the meat in water and squeeze out the excess water or strain it for 5 minutes. Add the meat to the masala and put on low fire until the water begins to separate. This should take about 10 minutes. Once the al the water cooks out it should be enough to cook the meat, if not add about 1 to 1 ½ cup of hot water and pressure cook until you hear about 3 to 4 whistle, on high heat, lower the fire and keep it for another 10 minutes. If you are making in an open vassal, its important to cook on medium heat for first 15 minutes and then again on low heat for another 20 minutes, or until the meat is tender. Make sure that you leave enough gravy. Garnish with coriander leaves and fried potato wedges.
Duck Roast
Ingredients
1.Duck - 2kg(Duck comes in heavy weights)
2.coriander powder - 21/2 tbsp
3.red chilly powder - 11/2 tbsp
4.black pepper - 1tsp
5.ginger (cut into this slices)-2 tbsp (2 inches)
6.whole red chilly - 10
7.garam masala -1 tbsp
8.turmeric powder -1tsp
9.curry patha - 2 big stems
10.salt -to taste
11.onion -4 medium, cut into thin slices
Method
Skin and cut the duck wash and sock them in salt and turmeric and keep aside for a while, until you sauté the masala.
Pour coconut oil and put the peppercorn whole and add the onion slices, sauté them until it becomes transparent. Off heat, add the coriander powder, chilly powder, garam masala turmeric powder and salt. Keep back on low heat and sauté 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. Add the meat and lower the heat, cover and cook until the water separates. Pour about 1 cup of hot water, if necessary, cover and cook until all the water, disappears. Uncover an cook for another 10 minutes if there is any water left. On a flat frying pan pour ¼ 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. Garnish with fried potato wedges.
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