Kerala Duck Roast | Nadan Tharavu Roast

Ingredientsfor 4 servings

• 1/2 kg Duck — cut into pieces
• 1 tsp Turmeric powder
• 10 nos Garlic cloves
• 1 inch Ginger — chopped
• 3 tsp Pepper powder
• 6 nos Green chilies — slit
• 100 g Small onions (Kunjulli)
• 4 Stems Curry leaves
• 1/4 tsp Fennel seeds (Perinjeerakam)
• 1/2 tsp Cumin seeds (Jeerakam)
• 3 nos Cardamom (Elakka)
• 5 nos Cloves (Grambu)
• 1" piece Cinnamon (Karugapatta)
• Salt, to taste
• 2 tbsp Vinegar/Lemon juice
• 1/2 cup Oil
• 1 nos Tomato Big and fleshy
• 2 nos Potato
• 1 nos Capsicum
• 2 tsp Coriander leaves — chopped

Preparation

1. Step 1

   Grind together turmeric powder, garlic cloves, ginger, pepper, green chillies, small onions, curry leaves, fennel seeds, cumin seeds, cloves, cinnamon, cardamom and salt into a smooth paste.

2. Step 2

   Get 1/3 portion of the above and mix with vinegar/lemon juice.

3. Step 3

   Marinate the duck pieces with this mixture for 4 - 5 hours.

4. Step 4

   Heat half the oil in a pan.

5. Step 5

   Add the marinated duck pieces and fry for sometime (no need to fry it fully).

6. Step 6

   Heat the remaining oil in a pressure cooker and cook the remaining portion of the masala paste.

7. Step 7

   Add the fried duck pieces to this.

8. Step 8

   Pressure cook for about 30 minutes approx.

9. Step 9

   For garnishing:- Cut potatoes into wedges and boil it.

10. Step 10

    Cut capsicum and tomatoes lengthwise and cook this in oil separately (should be crispy).

11. Step 11

    Garnish the duck roast with the above and coriander leaves.