Wednesday, 3 September 2014

Duck Roast (Traditional Fare)

We, in Kerala, are familiar with very spicy, masala coated duck cooked in coconut milk.This recipe is very different. The brown colour of the dish is because of the initial roasting with flour. 

Courtesy: May Solomon
Photo courtesy: Priya Abrao

Duck: 1 whole with skin on
Maida/plain flour: 2 tbsps
Onion: 3 sliced & deep fried
Oil: 3 tbsps
1. Pepper powder: 2 tsps
2. Worcestershire sauce: 2 tbsps
3. Garlic paste: 1 tsp
4. Ginger paste: 1 tsp
5. Garam masala powder: ½ tsp
6. Salt: to taste


Keeping duck whole, wash & pat it dry.
Grind 1 to 6 to a paste & marinate duck with this for at least 6 hours (overnight is better)
In a wide pan (uruli is ideal), heat oil & put in the whole duck.
Turn around & roast till it browns evenly.
Sprinkle flour on the duck & roast further till the flour gets a golden hue.
Remove duck from pan & cool it.
When cool, cut the duck into 6 to 8 pieces.
Pour 2 cups of water & make a sauce with the flour & oil left in the pan.
Put the duck back into pan, cover & cook till done.
Before taking off the fire, add half the fried onions & stir well.
Serve garnished with the remaining fried onions.

No comments:

Post a Comment