Kuttanadu Slow Cooked Duck Roast Recipe
slow cooked duck in an exotic gravy. chef recommends chemba idiappam or ghee rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
Clean and cut the duck into pieces. Marinate with salt, turmeric powder, and garam masala for at least 30 minutes.
- 2
Sauté the Base
In a heavy-bottomed pot, heat the cooking oil. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and sauté until the raw smell disappears.
- 3
Add Tomatoes and Spices
Add chopped tomatoes and green chilies to the pot. Cook until the tomatoes are soft. Stir in coriander powder and curry leaves.
- 4
Slow Cook the Duck
Add the marinated duck pieces to the pot. Sauté for a few minutes until the duck is browned. Pour in the coconut milk and bring to a simmer. Cover and cook on low heat for about 1.5 to 2 hours, or until the duck is tender.
- 5
Final Adjustments
Check for seasoning and adjust salt if necessary. Cook uncovered for another 15-20 minutes to thicken the gravy if desired.
- 6
Serve
Serve hot with chemba idiappam or ghee rice.
