You don't have to wait for any special occasion to eat duck :-) . When you have some good friends coming over... that calls for some celebration with some yummy Duck Curry !!!
Here's how you cook it...
I had about 4.5 lbs of duck. I cooked it with skin on, that's how you make it, so don't worry about that. Cut the duck into small pieces, so that it cooks faster, keeping in mind, dick takes a long time to cook. Wash it well, and marinate it with some salt, turmeric and pepper powder. In this recipe, you will see me adding a lot of pepper powder because pepper powder in duck curry, just makes it so much more tastier.
Duck - cut into small pieces with skin on - 4.5 lbs ( marinate with salt, pepper and turmeric and keep aside)
Onions - 3 medium
Shallots - 10 small
Curry leaves - plenty
Ginger - 2 table spoons chopped
Garlic - 2 tablespoons chopped finely
Tomatoes - 2 large
Red Chilli powder - 3 tablespoon
Coriander powder - 4 tablespoon
Pepper Powder - 1 tablespoon ( i may have added a little more)
Tumeric- 1/2 teaspoon
Asafetida - 2-3 dashes
Garam masala - 2 teaspoon
Fennel Powder - 1.5 teaspoon
1) Heat 3-4 tablespoons on oil in a kadai.
2) Add the onions, shallots and curry leaves. And fry them really well, without burning them. Really brown, do it in medium flame, without burning them. If the onions burn, they will taste bitter.
3) Add chopped ginger and garlic, sauté them well, till the raw smell goes and its cooked well in oil.
4)Add chopped tomatoes and sauté, sauté saute, till don't see 'em. It should be cooked well else, the duck meat will be rubbery.
5)Then add all the masala powders and cook them well in the oil, continuously stirring, till oil clears on top and masala gets the color you desire for your curry. Add needed salt.
6) Add the duck meat and mix well. Till the duck meat is coated well with the masala. Cook the Duck with the masala in a pressure cooker for 4-5 whistles.
7) Open the cooker and cook again, uncovered. Here at this point, check your salt, add a dash of pepper and adjust your taste.
Enjoy this with some hot rice, naan, parotta, chappathi or Kappa Vevichathu
Here's how you cook it...
I had about 4.5 lbs of duck. I cooked it with skin on, that's how you make it, so don't worry about that. Cut the duck into small pieces, so that it cooks faster, keeping in mind, dick takes a long time to cook. Wash it well, and marinate it with some salt, turmeric and pepper powder. In this recipe, you will see me adding a lot of pepper powder because pepper powder in duck curry, just makes it so much more tastier.
Duck - cut into small pieces with skin on - 4.5 lbs ( marinate with salt, pepper and turmeric and keep aside)
Onions - 3 medium
Shallots - 10 small
Curry leaves - plenty
Ginger - 2 table spoons chopped
Garlic - 2 tablespoons chopped finely
Tomatoes - 2 large
Red Chilli powder - 3 tablespoon
Coriander powder - 4 tablespoon
Pepper Powder - 1 tablespoon ( i may have added a little more)
Tumeric- 1/2 teaspoon
Asafetida - 2-3 dashes
Garam masala - 2 teaspoon
Fennel Powder - 1.5 teaspoon
1) Heat 3-4 tablespoons on oil in a kadai.
2) Add the onions, shallots and curry leaves. And fry them really well, without burning them. Really brown, do it in medium flame, without burning them. If the onions burn, they will taste bitter.
3) Add chopped ginger and garlic, sauté them well, till the raw smell goes and its cooked well in oil.
4)Add chopped tomatoes and sauté, sauté saute, till don't see 'em. It should be cooked well else, the duck meat will be rubbery.
5)Then add all the masala powders and cook them well in the oil, continuously stirring, till oil clears on top and masala gets the color you desire for your curry. Add needed salt.
6) Add the duck meat and mix well. Till the duck meat is coated well with the masala. Cook the Duck with the masala in a pressure cooker for 4-5 whistles.
7) Open the cooker and cook again, uncovered. Here at this point, check your salt, add a dash of pepper and adjust your taste.
Enjoy this with some hot rice, naan, parotta, chappathi or Kappa Vevichathu
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