Duck Roast

Recipe No: 215

I followed my regular roasting recipe (Chicken Roast, Rabbit Roast and Lamb Shank Roast) with some changes here and there so that the Masala compliments the Protein used.

Ingredients                                    Serves 6

•  Duck Cut into big pieces...750 Grams (Clean, wash and dry)

To Grind

• Shallots sliced…………………...1/2 Cup
• Ginger-Garlic Paste………...….2 Tablespoons (or use 2 big pieces of Ginger and 12 big cloves of Garlic)
• Turmeric Powder……………….1/2 Teaspoon
• Coriander Powder…………...…1 Tablespoon
• Red Chilly Powder…………..…1 1/2 Teaspoons
• Pepper Powder…………………..1/2 Teaspoon
• Garam Masala Powder………..1 1/2 Teaspoons
• Lemon Juice or Vinegar……...2 Tablespoons
• Salt…………………………..………As Per Taste

To Saute

• Coconut Oil………………….……5 Tablespoons
• Onion Sliced thin…………...…..3 Cups
• Curry Leaves………………..…….3 Sprigs
• Coconut Milk………………….….3/4 Cup
• A sprig of Curry leaf, ½ Teaspoon of Garam Masala Powder and a Teaspoon of Coconut Oil to sprinkle on top towards the end

Method of Preparation

1. Combine and grind all the ingredients in the ‘to grind’ section to a course paste. Take half of this paste and marinate the Duck pieces and keep aside for 30 minutes. Keep the rest of the paste for later use.
2. Heat 3 Tablespoons of Oil in a nonstick pan and shallow fry the marinated Duck pieces. Transfer them to a Pressure cooker.
3. To the same pan, add the rest of the Oil and saute Onion and Curry leaves till lightly brown on medium high heat. (If not browned the roast will be sweet)
4. Once browned, lower the heat to medium low; add the left over ground paste and saute for at least 5 minutes. This stage is very important as it decides the color of the roast. Be patient and let the paste get rid of the raw smell and taste and become brownish black in color. But take care not to burn it. So I will recommend stirring constantly at this stage.
5. Once it reached a brownish black color add this to the Duck in the Pressure Cooker together with 2 1/2 cups of Water. Let the Duck and the Onion mixture cook in the pressure cooker for 5 whistles or till done.
6. Once cooled, dump all the contents from the cooker into the pan on medium high heat and let the extra water evaporate. Stir now and then, taking care not to break the  pieces.
7. Once almost dry, add the Coconut milk and let it attain the consistency you need. 
8. Sprinkle some Curry Leaves, Garam Masala Powder and Coconut Oil on top; switch off the flame; close the lid and let it rest for at least 30 minutes before serving.

Notes:

• The resting period in the pan is kind of important as per the elders, as they call it ‘Pathrapakam’ meaning that it should sit in the same vessel it cooks for some time to attain the perfect taste.
• Duck has more cooking time when compared to Chicken. So adjust the time accordingly in your cooking conditions.
• If you don't want the extra fat in the roast, please follow this. Once the Duck is cooked in the cooker; take the meat out and leave the gravy in the fridge for 45 minutes or in the freezer for 15 minutes. All the fat will solidify on top of the vessel. You can easily discard this and then follow the rest of the procedure. You will get all the taste of the dish without any extra fat.
• Duck skin is used widely, but I don't prefer to use it in this preparation.  If you want to use it, please do, but as Duck skin is heavy on fat it may clog the Pressure cooker nozzle while cooking (if used in excess) and so please do take care.
• As I served this Duck Roast with Ghee Rice, I decided to leave some gravy. But traditionally it is made as a semi dry dish, which goes very well with Appam.
• This goes well with most of the Rice dishes, Chappathi, Roti, Bread, and the most classic of all...Appam. 

 






Make it, enjoy the deliciousness and 
serve it to your family with love...