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. 

Photo courtesy: Priya Abrao

INGREDIENTS: 

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

METHOD:

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.

Duck Fry

This a dry duck preparation, which can be served with almost anything.

INGREDIENTS:

Duck: 1 kg

Onion: 2

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

Cloves: 5

Vinegar: 1 tbsp

Salt: to taste

METHOD:

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.

Duck Vindaloo

Duck is usually prepared with pepper & coconut milk in Kerala. A clear departure from the traditional is this recipe.

INGREDIENTS:

Duck: 1 (about 1.2 kg)

Onion: 3 sliced

Tomato: 3 chopped fine

Garlic: 1 tbsp

Ginger: 1 big piece

Red chilli powder: 2 tbsps

Turmeric powder: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Fenugreek: ½ tsp

Cinnamon: 1” piece

Cloves: 4

Vinegar: 100ml

Curry leaves: a few

Oil: 2 tbsps

Salt to taste

METHOD:

Clean duck, cut into bite-sized pieces, rub in a little turmeric powder, salt, 2 tbsps vinegar & leave to marinate for 30 minutes.

Meanwhile, make the masala paste.

Grind ginger, garlic, red chilli powder, cumin, fenugreek, cinnamon, cloves with the remaining vinegar to a smooth paste.

In a pressure cooker, heat oil, add sliced onions & sauté till golden brown. (the colour of the dish depends on how you brown the onions.)

After this, add the masala paste, curry leaves & fry till raw smell goes.

Now, add the marinated duck & stir till they change colour.

Pour a cup of hot water (200 ml) & pressure cook for 10 minutes after the first whistle.

Open cooker after the steam goes, check if meat is done & evaporate excess gravy.

Adjust salt now.

Serve hot with any rice or roti preparation.

Leave more gravy if you plan to serve with appam or idiappam.  

Duck Istanbul (Party Menu)

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)

Duck Roast Honeyed - (Party Menu)

  INGREDIENTS:

Broiler  duck:1  about 11/2 kg

Ginger  juice:3tbsps

Garlic paste:2tbsps

Pepper  powder:1 1/2tbsps

Soya sauce(dark  or sweet):2tbsps

Salt :to taste.

Sugar:1 tbsp(avoid if using sweet soy sauce)

Aniseed  powder:1 tsp

Vinegar:1tbsp

Honey:3 to 4 tbsps

METHOD:

First wash duck well,wipe dry. Mix the rest of the ingredients together, except honey.Smear this  spice mix  all over the duck & in the  stomach  cavity. Leave in fridge to marinate  overnight.

Place  on baking tray, bake in  preheated oven  at 180 degrees  for  ½ an hour, then at 160 ⁰ for  2hours. Turn over  in between. 10 mins before taking off the oven, brush with honey. let it brown all over. This gives the skin a nice crunch. Pour off excess fat that oozes out during roasting.

To check  if cooked, poke the breast side with a fork. If liquid runs clear, consider it done.

Rest the duck for ½ an hr before carving.

Serve  with  a salad.