Kerala cuisine - Duck Roast

Duck roast

                             

                                                                                                   

Ingredients

Duck                                       :      500g

Onion                                      :      200g

Potato                                      :      250g

Tomato                                    :      60g

Garlic (ground to a paste)       :      25g

Ginger(ground to a paste)       :      20g

Chilly powder                         :      1 heaped tbsp

Turmeric powder                    :      1 1/2tsp

Pepper powder                        :      1 1/2 heaped tbsp

Garam masala                         :      3/4 tsp

For garam masala -I

Cinnamon : 50g

Clove : 25g

Cumin : 25g

Oil                                           :      3 tbsp

Salt                                          :      to taste

Method of preparation

      1. Marinate the duck with all the spices and keep aside for 15 minutes. 
         Then cook duck in a heavy   bottomed vessel over low heat for 20 – 30 minutes.

2. When the duck is tender and cooked well, the duck is shallow fried.
3. Heat oil in a pan and fry the sliced potatoes for 10 minutes. Remove from fire and set aside.
4. Heat oil in a large pan and add  finely sliced onions and saute for 3 to 4 minutes until golden brown.
5. Then add tomato and saute well.
6. Then add the duck gravy into this onion-tomato mix and cook till the oil starts appearing.
7. Finally, add the duck pieces, stir and cook for 5 minutes, until the meat is coated with the gravy.
8. Garnish with fried potatoes.

 Yield : 4 servings

Nutritional Information:
1 serving of duck roast gives 478.5 k cal of energy, 23 g of protein, 34.9 g of fat, 44 mg of calcium and 0.7 mg of iron.