Duck Roast is a special dish made for Christmas and New Year. It is also served for lunch or dinner during Kerala Christian marriages. Duck Roast goes well with appam, puttu, idiyappam, rice, parathas and bread. It is so delicious that you will start asking for more! 😆
Being an authentic Kerala recipe, I am sending it to the event RCI – Cuisine of Kerala being hosted by dear Jyothsna of Curry Bazaar.
Ingredients
Country duck – 1 kg
Onion – 1 large sliced
Curry leaves – 2 sprigs
Green chillies – 4 slit
Small onions – 8 sliced
Ginger-garlic paste – 2 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 2 tsp
Aniseed/saunf powder – 1 tsp
Pepper powder – 2 tsp
Garam masala – 1 tsp
Vinegar – 1 tbsp
Salt – to taste
Water – 1/2 cup
Coconut oil – 4 tbsp
Method
Smear the duck pieces with ginger-garlic paste, turmeric powder, coriander powder, aniseed powder, pepper powder, garam masala, vinegar and salt. Keep aside for 1 hour. Also mix in small onions and 1 sprig of curry leaves. Cook it in a pressure cooker with water for 10 minutes. Heat oil in a pan and add 1 sprig of curry leaves and green chillies. Fry for a minute and keep aside. Now fry the onions till golden brown. Remove from oil and add the cooked duck pieces. Fry till the pieces are light brown. Strain and keep aside. Then add the gravy from the pressure cooker and let it simmer for 5 minutes. Add the fried duck pieces and mix well. Let it simmer till the gravy is thick. Put off the fire and add the fried onions, green chillies and curry leaves. Mix well and serve hot! 😉