Malabar Duck Roast
Ingredients
1. Duck - 1 breast
2. Shallots - 100gms
3. Ginger and garlic - 10 gms each
4. Kashmeeri chilly powder - 1 teaspoon
5. Turmeric powder - 1/2 teaspoon
6. Coriander powder - 1 teaspoon
7. Garam masala - 1 pinch
8. Cashew nut - 2 halves
9. Raisins - 6 nos
10. Coconut milk - 50ml
11. Coconut oil - a dash
12. Curry leaves - 1 stem
13. Tomatoes - 3 nos
14. Salt - to taste
1. Duck - 1 breast
2. Shallots - 100gms
3. Ginger and garlic - 10 gms each
4. Kashmeeri chilly powder - 1 teaspoon
5. Turmeric powder - 1/2 teaspoon
6. Coriander powder - 1 teaspoon
7. Garam masala - 1 pinch
8. Cashew nut - 2 halves
9. Raisins - 6 nos
10. Coconut milk - 50ml
11. Coconut oil - a dash
12. Curry leaves - 1 stem
13. Tomatoes - 3 nos
14. Salt - to taste
Method of preparation
Clean the duck breast and marinate with ginger garlic paste and turmeric powder. Boil and keep aside. Take a thick bottomed pan, pour coconut oil, saute the sliced onion and curry leaves. When they become golden brown, add ginger garlic paste, cashew nut, raisins and the ground masalas. Cook well to a thick texture. Add the boiled duck breast; saute well. Finish with coconut milk and salt. Garnish with cherry tomatoes.
Clean the duck breast and marinate with ginger garlic paste and turmeric powder. Boil and keep aside. Take a thick bottomed pan, pour coconut oil, saute the sliced onion and curry leaves. When they become golden brown, add ginger garlic paste, cashew nut, raisins and the ground masalas. Cook well to a thick texture. Add the boiled duck breast; saute well. Finish with coconut milk and salt. Garnish with cherry tomatoes.
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