This Kerala duck pepper roast is the only recipe you will need for a laid-back weekend cooking. Small pieces of duck meat slow-cooked until they are coated with a reduced spice base with a kick of black pepper. Mouthwatering, isn't it?
Course: Appetizer, Main Course, Main Dish, Side Dish
1kgduckmedium pieces, cleaned, with skin
1/2cupblack pepper powderyou might not need it all
Ground Paste 1
2podsgarlic2 full pods of garlic peeled
Ground Paste 2
2tablespoonsblack peppercoarse powder
1teaspoonpoppy seedskhus khus
Prepare the ground paste 1 ingredients ready.
Chop the ginger, garlic, and green chillies.
Prepare the ground paste 2 ingredients ready.
Soak the cashew nuts and poppy seeds in lukewarm water for 10 mins and drain off the water.
Grind the ingredients for the first ground paste in a blender to a coarse paste. Transfer to a bowl.
Now grind the ingredients for the second mix to a coarse paste. Transfer to a bowl and keep aside.
In a cheenachatti (cast iron pan or any thick bottom pan), heat some oil, and shallow fry the onions on a low flame.
Once the onions are tender, add the green chilli paste.
Mix well, and continue cooking till the oil start emerging from the mix.
Add the chopped tomatoes. Combine well and continue stirring.
Once the tomatoes start disappearing into onions add the second ground paste and mix well.
Now add the duck pieces, mix well, and cook on a low flame with the lid closed.
You don't have to add any water.
Open after 15 minutes. You'll see the the duck starting to get cooked in the juices.
Add 1/2 teaspoon black pepper powder, mix well, close the lid, and continue cooking.
Cook for 5 minutes, open the lid. Add 1/2 teaspoon black pepper, mix well, and continue cooking with lid back on.
Keep cooking. Every time you open the lid add black pepper, mix well and continue cooking.
Once the meat is cooked well, continue roasting without the lid on.
You can increase the flame to medium now, and reduce till all the juices vanish, and the duck pieces are coated in a thick, fully reduced sauce.