DUCK ROAST | THARAVU ROAST
Kerala duck roast is a famous dish in south Kerala. This duck roast is going nicely with Kallappam, Paalappam, Porotta, Chapati and rice. This is a brief and smooth recipe. Duck is first of all cooked withinside the strain cooker after which roasted with onions and masala in a pot. Freshly floor garam masala provides greater flavour to it.
Duck – 750 gm
Onion(sliced) – 3
Shallots(sliced) – 1/4 cup
Green Chilli(slitted) – 3
Ginger(jullienned) – 1 tbsp
Garlic(jullienned) – 1 tbsp
Tomato(sliced) – 1
Coconut Flakes – 1/8 cup
Dry red Chilli – 2
Turmeric Powder – 1/2 tsp
Coriander Powder – 1 tsp
Kashmiri Chilli Powder – 1 1/2 tsp
Pepper Powder – 3/4 tsp
Garam Masala – 3/4 tsp
Coconut Oil – 5 tbsp
Water – 1/2 cup
Salt – 1 tsp
To make the garam masala, dry roast 6 cardamom, 1 inch cinnamon, 4 cloves, 1 star anise, 1 bay leaf, 1/2 tsp of black pepper.
HOW TO COOK IT
To marinate the duck, add cleaned chicken pieces into a bowl.
Add 1 slitted green chilli, coconut flakes, 1/2 tsp of julienned ginger, 1/2 tsp of julienned garlic, curry leaves, 3/4 of sliced shallots, 3/4 tsp of pepper powder, 3/4 tsp of salt, 1/4 tsp of turmeric powder, 3/4 tsp of coriander powder, 1 tsp of kashmiri chilli powder and 2 tsp of coconut oil.
Mix it well and keep it aside.
Add 1 tbsp of coconut oil into the pressure cooker.
Once the oil is hot, add the curry leaves and mix.
Add the marinated duck and mix. Let it cook for 2 minutes.
After 2 minutes, add 1/2 cup water and mix.
Close and cook till 3 whistles.
After the 3rd whistle take it off from the stove.
Add 3 tbsp of coconut oil into the pot.
Once the oil is hot, add sliced onions, 2 slitted green chilli, julienned ginger & garlic, curry leaves, 1/4 tsp of salt and mix.
Close and cook on a medium flame for 2 minutes.
After 2 minutes open and mix. Saute it for 1 minute.
Once the onions are sauteed, add 1/4 tsp of turmeric powder, 1/4 tsp of coriander powder.
Add 1/2 tsp of kashmiri chilli powder and mix.
Add the sliced tomato and mix. Close and cook for 1 minute.
After 1 minute, open and mix.
Add the cooked duck along with stock into the pot and mix.
Add the garam masala and mix. Close and cook on a medium flame for 5 minutes.
After 5 minutes, open and mix it well.
Take the duck roast off from the stove.
Add 1 tbsp of coconut oil into a pan.
Once the oil is hot, add sliced shallots, 2 dry red chillies and mix.
Add curry leaves and mix.
Once shallots are sauteed, take it off from the stove.
Place the duck roast back on the stove and add this hot tempering and mix.
Duck Roast is ready to serve.