Tuesday, 14 June 2011

Duck Istanbul (Party Menu)


Ducky christened  Istanbul by Dr. Kevin Christian

                                          Courtesy : His loving wife Flora Christian


INGREDIENTS:
Duck: 1 ½ kg
Onion: 3 (sliced)
Potato: 2 (cut into fairly large pieces)
Tomato: 2 (sliced)

Masala  A :
 1.  Chilli powder: 2 tbsps
 2.  Fenugreek: ½
 3.  Mustard:  ¾ tsp
4.   Turmeric  powder: 1/2 tsp
5  . Vinegar: 1 tbsp

Masala  B :
1.       Ginger-garlic paste: 1 ½ tbsps
2.       Cinnamon: 1 big piece
3.        Cloves:  5
 4.   Cardamom: 2
 5.   Pepper: 1 tbsp
6.    Khus-khus: 1 ½ tsp
 7.   Aniseed: 1 tsp
 8  . Vinegar: 1 tbsp
 9  . Salt

Coconut milk: ½ cup
Oil: ½ cup
Salt  to  taste

METHOD:
Grind  masala A ,keep aside.
Grind  masala B ,marinate duck with  half the masala.
Heat oil ,fry  onions brown & remove.
Fry potatoes also & remove onto a plate
In the remaining oil, fry duck pieces a few at a time. Keep aside .
In whatever oil is left in pan, sauté   masalas A & B.
Add fried duck, fried onions & coconut milk , tomatoes &  a little more salt.
Cover & cook till duck is almost done.
Now put in the fried potatoes, cook covered till well done.
( pressure cook duck if not the broiler variety)

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