Duck meat - 800gm (here I used duck legs) Coconut oil - 2 to 3 tbsp Shallots - 1 cup Red onion(sliced) - 2 no Pink salt -as per taste (if you don't have, use regular salt) Green chilli - 2 big sizes (as per taste) Curry leaves - a few Crushed ginger garlic - 2 tbsp Chopped tomato - 4 nos Turmeric powder - 1/4 tsp Kashmiri chilli powder - 1 tsp Fennel seed powder - 1/2tsp Garam masala - 1/2 tsp Pepper powder - 1 tsp Coriander powder - 2 1/2 tbsp Water - 1 1/2 cup For marination Turmeric powder - 2 tsp Pepper powder - 1 tbsp Salt - 1/4 tsp Ginger garlic paste - 1 1/2 tbsp Method Marinate duck using turmeric, pepper powder, salt and ginger-garlic paste. Mix well Close the bowl with cling film and refrigerate overnight. Turn heat to medium flame. In a pan, add coconut oil. When oil becomes hot, add shallots, red onions, pink salt, green chilli, curry leaves. Saute for a few minutes. Cook the onions until translucent. Add crushed ginger garlic and cook until raw smell goes. Add chopped tomatoes and cook until mushy. Add turmeric powder, Kashmiri chilli powder, pepper powder, fennel seed powder, garam masala, coriander powder. Saute until raw smell goes. Add marinated duck meat and mix well. Add 1/2 cup of water and close lid and cook. Stir in between otherwise it will stick to the pan. Add 1 cup water and mix well. Check salt and add if required. Close lid and cook for about 1 1/2 hrs(turn heat to low flame). Check the taste and add pepper powder, garam masala if needed (optional). Open the lid and cook for another 20 to 30mins(turn heat to medium flame). Duck Roast is ready to serve!! Fantasy by Del https://soundcloud.com/del-sound Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0 Free Download / Stream: https://http://bit.ly/Fantasy-by-Del Music promoted by Audio Library https://youtu.be/84GNW_Mx7cU
Duck meat - 800gm (here I used duck legs) Coconut oil - 2 to 3 tbsp Shallots - 1 cup Red onion(sliced) - 2 no Pink salt -as per taste (if you don't have, use regular salt) Green chilli - 2 big sizes (as per taste) Curry leaves - a few Crushed ginger garlic - 2 tbsp Chopped tomato - 4 nos Turmeric powder - 1/4 tsp Kashmiri chilli powder - 1 tsp Fennel seed powder - 1/2tsp Garam masala - 1/2 tsp Pepper powder - 1 tsp Coriander powder - 2 1/2 tbsp Water - 1 1/2 cup For marination Turmeric powder - 2 tsp Pepper powder - 1 tbsp Salt - 1/4 tsp Ginger garlic paste - 1 1/2 tbsp Method Marinate duck using turmeric, pepper powder, salt and ginger-garlic paste. Mix well Close the bowl with cling film and refrigerate overnight. Turn heat to medium flame. In a pan, add coconut oil. When oil becomes hot, add shallots, red onions, pink salt, green chilli, curry leaves. Saute for a few minutes. Cook the onions until translucent. Add crushed ginger garlic and cook until raw smell goes. Add chopped tomatoes and cook until mushy. Add turmeric powder, Kashmiri chilli powder, pepper powder, fennel seed powder, garam masala, coriander powder. Saute until raw smell goes. Add marinated duck meat and mix well. Add 1/2 cup of water and close lid and cook. Stir in between otherwise it will stick to the pan. Add 1 cup water and mix well. Check salt and add if required. Close lid and cook for about 1 1/2 hrs(turn heat to low flame). Check the taste and add pepper powder, garam masala if needed (optional). Open the lid and cook for another 20 to 30mins(turn heat to medium flame). Duck Roast is ready to serve!! Fantasy by Del https://soundcloud.com/del-sound Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0 Free Download / Stream: https://http://bit.ly/Fantasy-by-Del Music promoted by Audio Library https://youtu.be/84GNW_Mx7cU
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