While today's dish is Duck Roast which by the way is a recipe from one of my most used cookbooks - Ente Tharavdu Pachakam by Aswathy Mathan, it is again an heirloom recipe from the author's family. No wonder it tastes exceptional!
KUTTANADAN DUCK ROAST
Serves 4-6
Ingredients:
1 kilo cleaned & cut duck
1 tablespoon white vinegar
1 tablespoon khus khus,soaked in 2 tablespoon water
1 tablespoon ground coriander
1/2 tablespoon Kashmiri chili powder
1 teaspoon garam masala
1 teaspoon turmeric powder
6 cloves garlic
1 inch piece ginger
2 medium onions
10 pearl onions
1 1/4 - 1 1/2 teaspoon salt
1 teaspoon ghee
1/4 cup coconut oil
1 tablespoon sliced pearl onions
Curry leaves
Thinly sliced fried potatoes, optional
Method:
Grind together all the ingredients from white vinegar through salt into a fine paste. You don't have to add water, onions will take care of it.
Into a large pan, add the duck pieces and pour the ground paste over it. Mix well and let it marinate for an hour. Once the time is up, add 1 cup water and cook the duck covered on medium heat until it's almost cooked,about 35 minutes. Separate the almost-cooked pieces from the gravy.
In a large pan, preferably with tall sides to avoid spluttering, heat the coconut oil and add a couple sprigs of curry leaves. Add the duck pieces to it,a few pieces at a time and fry until golden on all sides. Repeat until all pieces are fried.
To the remaining oil, add the ghee and saute the sliced pearl onions. Pour the reserved gravy into it along with the fried duck pieces and let it come to a boil. It will thicken very quickly and darken in colour as well.
Adjust the consistency as per your need. Check for seasonings and serve garnished with thinly sliced and fried potatoes on top!
I cannot tell you enough how much I want you all to try this recipe. It's so good! Like I mentioned earlier, the gravy consistency is upto you. If it's to be served with Appam, it needs more gravy, so stop as soon as the gravy and pieces come to a boil. If you want to serve it with rice and kachiyamoru (deadly combo!!!), reduce further till the pieces gets coated with the gravy.
Serves 4-6Ingredients:
1 kilo cleaned & cut duck
1 tablespoon white vinegar
1 tablespoon khus khus,soaked in 2 tablespoon water
1 tablespoon ground coriander
1/2 tablespoon Kashmiri chili powder
1 teaspoon garam masala
1 teaspoon turmeric powder
6 cloves garlic
1 inch piece ginger
2 medium onions
10 pearl onions
1 1/4 - 1 1/2 teaspoon salt
1 teaspoon ghee
1/4 cup coconut oil
1 tablespoon sliced pearl onions
Curry leaves
Thinly sliced fried potatoes, optional
Method:
Grind together all the ingredients from white vinegar through salt into a fine paste. You don't have to add water, onions will take care of it.
Into a large pan, add the duck pieces and pour the ground paste over it. Mix well and let it marinate for an hour. Once the time is up, add 1 cup water and cook the duck covered on medium heat until it's almost cooked,about 35 minutes. Separate the almost-cooked pieces from the gravy.
In a large pan, preferably with tall sides to avoid spluttering, heat the coconut oil and add a couple sprigs of curry leaves. Add the duck pieces to it,a few pieces at a time and fry until golden on all sides. Repeat until all pieces are fried.
To the remaining oil, add the ghee and saute the sliced pearl onions. Pour the reserved gravy into it along with the fried duck pieces and let it come to a boil. It will thicken very quickly and darken in colour as well.
Adjust the consistency as per your need. Check for seasonings and serve garnished with thinly sliced and fried potatoes on top!
Ian and Zara love Duck Roast as much as we both do! Usually one kilo of chicken last for atleast two or three meals but when it's Duck Roast, it vanishes!
