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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Duck - 1 full
- Onions(finely chopped) - 2 nos
- Ginger(finely chopped) - 1 piece
- garlic(finely chopped) - 15 cloves
- Green chilly(finely chopped) - 10 nos
- Tomatoes(finely chopped) - 2 nos
- Crushed pepper - 1 tbsp
- Cinnamon - 1 inch
- Cloves - 6 nos
- Cardamom - 5 nos
- Chilly powder - 1 tsp
- Coriander powder - 1 tsp
- Turmeric powder(- 1 tsp) -
- Vinegar - 2 tbsp
- Coconut oil - 1/4 cup
- Salt(As reqd) -
- For the Paste -
- Ginger - 1 piece
- garlic - 10 cloves
- Chilly powder - 1 tbsp
- Coriander powder - 1 tbsp
- Turmeric powder - 1/4 tsp
- Cinnamon - 1 inch
- Cardamom - 5 nos
- Cloves - 5 nos
- Ani seeds - 1/2 tsp
- Vinegar - 2 tbsp
Ingredients
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Instructions
- For preparing mouth watering duck roast, clean the duck properly and cut it into eight pieces.
- In a bowl marinate the duck with onions, ginger, garlic, green chillies, tomatoes, crushed pepper, cinnamon, cloves, cardamom, chilly powder, coriander powder, turmeric powder, vinegar and salt for 1 hour.
- After that, cook the duck well in slow flame with half cup of water.
- Take out the duck pieces from it. Strain the remaining stock through a muslin cloth.
- Heat coconut oil and put the duck pieces into it. Roast it well on both the sides.
- Grind the ingredients under paste: ginger, garlic, chilly powder, coriander powder, turmeric powder, cinnamon, cloves, cardamom, ani seeds and vinegar to a fine paste.
- Add this mix to the duck pieces and roast well. Allow the oil to separate.
- Close it with a lid and allow it to cook for a few more minutes in low flame. Remove from fire when the curry thickens.
- Mouth watering duck roast is ready. Serve hot.
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