Tuesday, 27 May 2014
This a dry duck preparation, which can be served with almost anything.
Duck: 1 kg
Ginger-garlic paste: 1 tbsp
Oil: 1 tbsp + ½ cup
For the masala paste:
Pepper: 1 tsp
Coriander seeds: 1 tbsp
Dry red chilli: 10
Cinnamon stick: 1’ piece
Vinegar: 1 tbsp
Salt: to taste
Clean duck well, wash & dry it before cutting into big pieces
Heat 1 tbsp oil in pan & fry onion brown, along with ginger –garlic paste.
Grind with other ingredients for masala paste, using vinegar.
Smear this on the duck pieces & keep aside for 4 to 5 hours.
Now, heat half cup of oil & fry the duck pieces, a few at a time, till golden brown & remove.
When all are done, put the pieces into a pressure cooker along with a cup of hot water & cook for 10 minutes.
Open cooker & evaporate excess gravy & fry up the pieces well.
Serve with fried potatoes.