DUCK ROST

The recipe:

1. Duck – 1/2 kg (after cleaning)
2. Shallots (small onion) – 1/4 cup, chopped
   Ginger  & garlic – 1 – 1.5 tsp, chopped
   Chilly powder – 1-1.5 tsp
   Coriander powder – 2-3 tsp
   Turmeric powder – 1/4 tsp
   Garam masala – 1 – 1.5 tsp
   Black pepper powder – 1/2 tsp
   Vinegar – 2 tbsp
   Salt
3. Curry leaves
4. Oil & ghee
5. Onion – 2, sliced finely
   For garnishing
6. Onion – 1 small, sliced finely
   Potato – 1 medium, cut into wedges & boiled
   Curry leaves

Method

Grind number 2 ingredients into a fine paste. Marinate the cleaned duck pieces with half of the ground paste. Keep it aside for 1 hour.

Heat oil in a pan (you can use a combination of oil & ghee also) and shallow fry the marinated duck pieces till it turns golden brown colour. Keep it aside. In the same oil add the finely sliced onions & cook. When the onion becomes golden brown colour add the remaining half of the ground masala. Fry it till the oil starts appearing. Add 2 cups of boiling water to the onion and masala mix. Combine well.

Transfer the fried duck pieces and the onion gravy to a pressure cooker. Cook till the duck is done. The cooking time varies depending on the type of duck (broiler or free range).Once the pressure is gone, open the cooker & cook till the gravy thickens. This curry usually doesn’t have much gravy, so you need to cook till the water is almost dried and each piece is thickly coated with the masala. Transfer the duck pieces to a serving dish and garnish with fried onions, potatoes & curry leaves. Serve hot with rice or appam.

For garnishing

Heat oil/ghee in a pan and fry the boiled potato wedges, remove from pan, In the same oil fry the thinly sliced onions & curry leaves.