TRADITIONAL DUCK PREPARATION OF KERALA..IT TASTES BEST WHEN COOKED SKIN ON...SINCE THE SKIN POURS OUT A LOT OF FAT FROM IT WHILE IT GETS COOKED,ITS BEST TO USE AS LITTLE OIL AS POSSIBLE FOR FRYING THE MASALAS... IN THIS CASE I SUGGEST USING A GOOD QUALITY NON STICK COOKING VESSEL..FOR THE MEASUREMENT SPECIFIED BELOW WE NEED QUITE A LARGE VESSEL..YOU MAY SKIM OFF SOME OF THE FAT THAT FLOATS ,AT THE END OF COOKING...
1)Skin-on duck meat--2.500 gm
2)Onions or shallots chopped or sliced--2 cups
3)Green chillies chopped--4-5
5)Ginger chopped--3/4 cup
5)Ginger chopped--3/4 cup
Crush the above ingredients from 2-5 and keep aside..
6)Coriander powder--5 heaped tbsp
7)Kashmiri chili powder--1 level tbsp or less
8)Turmeric powder--1 level tsp
9)Black pepper crushed--1 tbsp
10)Garam Masala--1/2 tbsp and salt
11)Tomatoes chopped--2 cups
12) Maggi cococnut milk powder--1 1/2 cups
13)water to dissolve the coco:milk powder--1/2 cup
14)Curry leaves--3 sprigs
FOR THE KOFTAS:-(optional)
15)Cooked and mashed potatoes--- of two potatoes
16)1 tsp chopped ginger, 1heaped tbsp onions chopped, 2 green chillies chopped and little salt
17)4 slices of bread with the sides removed..( dip the slices in little water first, quickly remove and then squeeze out between the palms...)
Slice the duck meat into fairly large pieces as we do for biriyani...Do not remove the skin as it is the skin that gives that spl taste to duck preparations..Wash well using little vinegar diluted with water..Keep aside.
Heat some oil in a large vessel and saute the crushed ingredients until light brown in colour...Add the powders(6-10) and salt and fry till the raw smell completely disappears.. Stir in the tomatoes and again fry till oil starts to float..Now add the cleaned duck meat and fry for some time.. You can see the oil oozing out from the meat as it gets cooked.. This is because we have left the skin on..Cover the vessel and cook over slow flame untill the meat is cooked well..Do not add any water..The juices from the meat is enough for cooking.. I dont use a pressure cooker for this purpose asI find that cooking slowly will let the pieces absorb all the taste of the masalas used..It will take some time to get cooked..But its worth the wait!!..Once the meat is cooked well, add coconut milk powder ,made creamy by adding half a cup of water..It will quickly get incoporated into the gravy left..The gravy should be of a coating consistancy.If you want a runny gravy, add more water to the coconut milk powder while dissolving it..
TO MAKE THE KOFTAS:-Mix all the ingredients well till smooth and make into oblong or round shapes and shallow fry..Do not deep fry..Serve as garnish with the duck roast.
Kerala style Palappam goes well with this traditional duck roast.Other options are bread, bread rolls, idiyappam etc
WISHING ALL MY BLOG LAND FRIENDS A VERY MERRY XMAS!!!!................MINI BINOY