Tuesday, 14 June 2011
Duck Istanbul (Party Menu)
Ducky christened Istanbul by Dr. Kevin Christian
Courtesy : His loving wife Flora Christian
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
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)