Posted on :
10:43 AM
| By :
Admin
In this 2010 new year season why not indulge in the taste of the kumarakom special duck roast which is tried and tested for the past 100 years and which you missed till date. You try it out with hot appam , Bread and chappatis.
1. Skinless duck – 1 Kg
2. Duck fat from skin – For cooking
3. Cooking oil – 2 tablespoon
4. Turmeric powder – ½ Teaspoon
5. Coriander powder - 2 Tablespoon
6. Chilly powder - 2 Tablespoon
7. Ginger paste – 5 grams
8. Garlic paste – 5 grams , Salt to taste
9. Cinnamon – 2 sticks
10. Cloves – 6
11. Cooked and meshed potato’s – 2
12. Boiled Tomato – 1
13. Onions – 5
14. Green Chillies – 2
15. Curry leaves
Cooking
Mix the medium-cut duck pieces with the items from 4 to 8 and keep it aside for half an hour. deep fry the duck pieces.
Heat some oil and duck fat necessary for cooking in a pan . Put some mustard seeds and when it crackles add cinnamon sticks and cloves . Into that add chopped onion and cook until it is golden brown. After that put the mashed potato and boiled tomato and make it to paste . Now tip the fried duck pieces into the pate and cook in hot water for 15 minutes.
Finally add green chillies and curry leaves into it.
Finally add green chillies and curry leaves into it.
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