Kuttanadan Duck Roast

Duck curry of the back waters, the natural abode of prime ducks. A dark brown curry with the thanipal (first extract of coconut) and the subtle flavours of spices.

No of portions: 4

Ingredients                              

1.    Country Duck                     

2.    Pepper Corn – Crushed      

3.    Turmeric Powder                

4.    Coriander Powder              

5.    Kashmiri Chilli Powder        

6.    Aniseed                                

7.    Ginger Julienne                    

8.    Garlic Crushed                    

9.    Baby Potatoes- Masala Roasted   

10.  Onions-chopped                 

11.  Pearl onions- sliced             

12.  Coconut Milk                      

13.  Refined oil   

Qty

1 Kg

50 gm

3gm

20gm

 20gm

1gm  

15gm

15gm

200gm

90gm

30gm

90ml

100ml

 Method

1.   Join the duck into 4 with skin. Wash well and smear on thoroughly items 2,3 and 4. 

      Leave in the refrigerator for at least  four hours so as to have the turmeric and pepper  

      infused into the duck.

2.   Heat oil in a skillet and shallow fry the duck pieces, drain the excess fat.

3.   Strain the said oil  into a cooking vessel and fry the chopped onions and small onions to

      light brown, drain  the excess fat and sauté 4,5,6,7and 8 till the flavour and aroma is

      ready to be infused to the shallow fried ducks.

4.   Add duck and toss till the masala evenly coats over the duck. Add little cooking liquid or

      loose Kerala gravy and cook till tender over a slow fire with a tight fitting lid.

5.   When fully done, gently blend coconut milk and Kerala roasted potatoes and serve hot,

      garnished with fried  curry leaves.