DISH NAME : THARAVU ROAST (KERALA DUCK ROAST)

Preparation Time : 30 minutes

Cooking Time : 1 hour

Description

The duck reared in a place called Kuttanad in kerala is considered to be the tastiest.

Note

1) Usually this variety of duck is cooked with skin on. Since it has lots of fat and at the same time not to compromise on taste, i remove skin from a few pieces.
2) I used coconut vinegar.
3) The cooking time given here is for free range duck. In case of broiler,it will cook faster & may not require a cooker.

Method

1) Marinate duck pieces for minimum 1 hr.
2) Boil potatoes till just done, by adding salt.
Fry & keep aside. In the same oil fry curry leaves. This is for garnish.
3) Heat coconut oil and shallow fry marinated duck pieces till golden brown. It's preferable to do this in a cooker.
4) In the same oil, fry onions till golden brown..
5) Now add in corriander, chilli, turmeric, pepper powder & garam masala.
6) Add tomatoes and fry after adding salt till tomatoes are cooked well.
7) Add in boiling water. Now add duck pieces, and salt to taste. After 1st whistle, cook on a low flame for about 20 minutes. Once pressure subsides, open and check if it's done. If not cooked, cook further.
8) If there is any water in the cooker, cook on a low flame, till gravy thickens and coats the duck pieces.
9) Transfer the roast to a dish. garnish with fried potatoes and curry leaves.

Serving Suggestions

Serve with rice, hoppers, bread or string hoppers.