Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Duck Roast

Traditional 31. Duck Roast recipe

🧺 Ingredients

• 900g duck, cleaned and cut into medium pieces
• 250g baby onions, peeled and halved
• 4 tbsp ginger-garlic paste
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1 tsp black pepper powder
• 1/2 tsp turmeric powder
• 1 tsp Kerala garam masala
• 2 tbsp vinegar
• 1/4 cup water
• 4 tbsp coconut oil
• 8-10 curry leaves
• Salt to taste
• Fried potato wedges for garnish

👩‍🍳 How to make Duck Roast

1. Make spice paste (5 mins): Mix ginger-garlic paste, Kashmiri chili powder, coriander powder, black pepper powder, turmeric, garam masala, vinegar, and salt with 2 tbsp water to form thick paste.
2. Marinate duck (20 mins): Rub spice paste thoroughly over all duck pieces. Let sit for 20 minutes.
3. Pan-fry duck (8 mins, medium-high heat): Heat 2 tbsp coconut oil in heavy-bottomed pan. Working in batches, fry duck pieces for 2 minutes per side until golden brown on surface. Transfer to plate.
4. Fry onions (5 mins, medium heat): In same pan with remaining coconut oil, fry baby onions for 4-5 minutes until golden. Remove and set aside.
5. Pressure cook (20 mins): Return all duck pieces to pan, add remaining spice paste and 1/4 cup water. Close pressure cooker and cook on high heat for 1 whistle, then reduce to medium heat and cook for 5-6 more whistles. Release pressure naturally. Duck should be very tender.
6. Final roasting (8 mins, medium-low heat): Transfer duck and all gravy to non-stick pan. Add fried onions and curry leaves. Cook uncovered on medium-low heat for 6-8 minutes, stirring occasionally, until gravy reduces and clings to duck pieces. Duck should have dark mahogany color.
7. Serve (garnish): Top with fried potato wedges and crispy fried onions. Serve hot.

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