Duck Pepper Roast – a recipe from Kochi

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Duck curry and duck roast are very famous among Mallus (a widely used word for Keralites) and it is one of the best side dishes with palappam. Duck delicacies are widely served in Kuttanadan region where duck rearing is very popular and is done in large scale. Kuttanadan region is naturally blessed with rivers and other water bodies which is suitable for duck rearing. I got this recipe, duck pepper roast, from Kochi during my last visit. This is a kind of easy to prepare dish with very few ingredients. Give a try, definitely it will be one of you favourites…

Duck pepper Roast – a recipe from Kochi

Ingredients:

  • Duck medium – 1 kg
  • Coconut oil – 4 tbsp
  • Ginger – garlic paste – 3 tbsp, freshly ground
  • Green chilly – 4-5, crushed
  • Onion – 4, medium
  • Tomato – 2 big, finely chopped
  • Curry leaves
  • Turmeric powder – 1/2 tsp
  • Kashmiri Chilly powder – 2 tbsp
  • Coriander powder – 3 tbsp
  • Garam masala enough for flavouring
  • Freshly ground pepper – 2 tbsp (coarse)
  • Salt to taste

Method of Preparation:

Duck pepper Roast – a recipe from Kochi

  • Heat coconut oil in a pan and fry ginger-garlic paste and green chilly till it is fragrant
  • Add finely sliced onion and fry with a pinch of salt until the oil separates
  • Add finely chopped tomatoes and fry until it is done well and oil separates
  • Add curry leaves, turmeric powder, chilly powder and coriander powder, and sauté for a minute and add garam masala powder
  • When all the ingredients are cooked well and formed a thick base, add duck pieces and stir well over medium heat for 2 mins
  • Add 2 cups of water and enough salt to taste, cover and cook for 20-25 mins
  • When the duck pieces are done well and the gravy is thick, add freshly ground pepper and fry well for another 5-6 mins

Duck pepper Roast – a recipe from Kochi

Duck pepper roast is ready to serve and enjoy it with Palappam,Roti, steamed rice, etc….

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