Pan Roasted Duck (Kerala Style)

It is impossible to get some good duck to cook in Bangalore but that has not stopped me from quenching my occasional craving for a good Kerala style roasted duck curry. Hence, I on my last vacation to Kerala exported 4 whole ducks with me. They were freezed and then packed in ice boxes with lot of crushed ice. They reached Bangalore perfectly and after 10 hours, the ice on the duck was still intact.

Sharing with my readers a recipe which is probably the best way you can cook your duck provided that you have a palate for spicy thick curry. The recipe is a 3 step process. The duck needs to be marinated first then pressure cooked and finally pan roasted. Though this puny little bird does not have much flesh on it but the meat is quite tough to cook.

Ingredients

For the Marinade

1. Duck- 1 Kg, cut in to curry pieces

2. Ginger-Garlic Paste- 1 Tbsp

3. Red Chilly Powder- 1 Tbsp

4. Turmeric Powder- ¼ Tsp

5. Vinegar- 1 Tsp

6. Salt to taste

For the Gravy

1. Shallots- 1 Cup, cut lengthwise

2. Onions- 1 ½ Cups, cut lengthwise

3. Ginger- 1 Tbsp, chopped

4. Garlic- 1 Tbsp, chopped

5. Green Chillies- 1 Tbsp, chopped

6. Coriander Powder- 1 Tbsp

7. Red Chilly Powder- ½ Tbsp

8. Garam Masala- 2 Tbsp

9. Tomatoes- 1 Cup, chopped

10. Curry- A Handful

11. Salt to taste

12. Coconut Slivers- ¼ Cup

13. Vegetable Oil- 3 Tbsp

Method

1. Marinate the duck in all the ingredients mentioned in the ‘For the Marinade’ section for atleast 2 -3 hours.

2. After marinating the duck pressure cook it till the duck is cooked. The ideal way would be to let the duck cook on low flame for 45 minutes after the first whistle. Hence till the first whistle blows, you can keep flame on medium to high.

3. After pressure cooking the duck, heat 3 tbsp oil in a cooking pan and add the curt leaves.

4. In no less than 2-3 seconds add the ginger, garlic and green chillies. Sauté till it is fragrant.

5. Add the shallots and onions and fry till turns golden brown.

6. Add all the spice powder and sauté till the oil starts leaving from the masala.

7. Add the tomatoes and sauté again till the masala turns dark brown and oil starts leaving.

8. Add the duck pieces, coconut slivers and ½ cup water. Cook till all the water has evaporated and leaving nothing but a thick paste.

9. Remove from flame and serve. The taste of the curry improves overnight.

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