Portal
ingredients
1. country duck-1 kg
2. pepper corn crushed-50 gm
3. turmeric powder-3 gm
4. coriander powder-20 gm
5. kashmiri chilli powder-20 gm
6. aniseed-1gm
7. ginger sliced -15 gm
8. garlic crushed-15 gm
9. baby potatoes-masala roasted-200 gm
10. onions chopped-90 gm
11. small onions sliced-30 gm
12. coconut milk-90 ml
13.refined oil-100 ml
method
Join the duck into four with skin. Wash well and smear on thoroughly items 2,3 and 4. Leave in the refrigerator for atleast four hours so as to have the turmeric and pepper infused into the duck. Heat oil in a skillet and shallow fry the duck pieces, drain the excess fat. Strain the said oil into a cooking vessel and fry the chopped onions and small onions to light brown, drain the excess fat and saute 4,5,6,7 and 8 till the flavour and aroma is ready to be infused to the shallow fried ducks. Add duck and toss till the masala evenly coats over the duck. Add little water and cook till tender over a slow fire with a tight fitting lid. When fully done, gently blend coconut milk and roasted potatoes and serve hot, garnished with fried curry leaves.
1. country duck-1 kg
2. pepper corn crushed-50 gm
3. turmeric powder-3 gm
4. coriander powder-20 gm
5. kashmiri chilli powder-20 gm
6. aniseed-1gm
7. ginger sliced -15 gm
8. garlic crushed-15 gm
9. baby potatoes-masala roasted-200 gm
10. onions chopped-90 gm
11. small onions sliced-30 gm
12. coconut milk-90 ml
13.refined oil-100 ml
method
Join the duck into four with skin. Wash well and smear on thoroughly items 2,3 and 4. Leave in the refrigerator for atleast four hours so as to have the turmeric and pepper infused into the duck. Heat oil in a skillet and shallow fry the duck pieces, drain the excess fat. Strain the said oil into a cooking vessel and fry the chopped onions and small onions to light brown, drain the excess fat and saute 4,5,6,7 and 8 till the flavour and aroma is ready to be infused to the shallow fried ducks. Add duck and toss till the masala evenly coats over the duck. Add little water and cook till tender over a slow fire with a tight fitting lid. When fully done, gently blend coconut milk and roasted potatoes and serve hot, garnished with fried curry leaves.
