Easiest Way to Prepare Tasty Duck Roast (Traditional Kerala style)

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Mild mouthwatering curry bursting with flavors, this Kerala style duck recipe is a delicious addition to your feast. Cook duck in aromatic spices until succulent and then coat in a spicy sauce to create your favorite side dish. Wash and soak them in salt and turmeric and keep aside for a while. You can cook Duck Roast (Traditional Kerala style) using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Duck Roast (Traditional Kerala style)

1. It's of Duck.
2. Prepare of Onion.
3. Prepare of Shallots.
4. It's of Tomato.
5. It's of Ginger Garlic Paste.
6. It's of Garam Masala.
7. Prepare of Fennel Powder.
8. You need of Chilli Powder.
9. It's of Coriander Powder.
10. It's of Turmeric Powder.
11. You need of Coconut Milk Powder.
12. It's of Salt.
13. Prepare of Oil.
14. You need of Coriander Leaves.
15. You need of Curry Leaves.

Add peppercorns (whole) and the onion slices. We provide you only the best Duck Roast (Traditional Kerala style) recipe here. We also have wide variety of recipes to try. Before you jump to Duck Roast (Traditional Kerala style) recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

Duck Roast (Traditional Kerala style) step by step

1. Heat the pan and add oil. Once hot add the sliced onions and sliced shallots. Add a pinch of salt to it (helps draw the moisture out and browns faster)..
2. Once the above is light brown add the ginger garlic paste and curry leaves to it and saute it well..
3. Add sliced tomatoes and the dry mixture (chilli powder, coriander powder, turmeric powder, fennel powder and garam masala..
4. Add the deskined duck (previously cleaned and cut to dices) to the mixture. Saute again and add a cup of hot water. Keep the pan closed for 20 minutes until the water has fully evaporated..
5. Add salt to taste and finish it off with coconut milk powder and chopped coriander leaves..

Clean and wash the duck pieces, drain the water completely and set aside. Dry roast the whole spices on low-medium heat until you get a nice roasted aroma. Remove from heat and let it cool completely. Then grind to a fine powder along with kashmiri cilli powder, coriander powder, turmeric powder and set aside. Grind together ingredients from shallots to salt to a fine paste.