Peppery Duck Devil
Published February 14, 2013 | Written by The Healthline Editorial Team
Duck is considered as a delicacy in India and is cooked only on special occasions. Here is an exotic recipe that makes your duck dish as memorable as the special occasion. But be forewarned that this dish is NOT for the weak hearted. Attempt eating it only if you can handle the hot pepper and other spices!
|Serving size:||1 cup|
|Calories per serving:||217|
|Total Fat 8.7g||13%|
- 1 pound duck; cut into medium sized pieces and thoroughly cleaned
- 4 baby onions; peeled and chopped
- 4 tbsp fresh garlic; finely chopped
- 1 tbsp ginger; finely chopped
- 2 green chilies; split lengthwise
- 1 teaspoon chili powder
- 1 teaspoon Black pepper powder
- 1 teaspoon of Garam Masala powder
- 1/2 teaspoon mustard seeds
- 1 teaspoon turmeric powder;
- 2 teaspoon of coriander powder
- 2 tbsp Grated coconut
- 1 Cinnamon stick
- 2 Cloves
- 3 Bay Leaves
- Vinegar- 2 tbsp
- 4 cups of water
- 1/2 teaspoon of salt
- 4-6 curry leaves
- 2 tbsp of coconut oil
Step by Step:
- Take a large bowl and add the duck pieces. Add 1/2 teaspoon turmeric powder, 1 teaspoon Garam Masala powder, 2 tbsp chopped garlic, 1/2 teaspoon salt and 1 teaspoon of pepper powder. Mix the ingredients well so as to coat the duck pieces with the spices. Cover the bowl and leave it in the fridge to marinate for 1 hour.
- Take a shallow pan and add the grated coconut and baby onions. Keep sautéing on low flame for 3-4 minutes until the coconut turns reddish brown and a wonderful aroma wafts out. Now add the coriander powder, mix well and switch off the flame within 40-50 seconds. Allow to cool for 1 minute, now add all ingredients to blender and make a thick paste. Keep this aside.
- Take a frying pan; add 1 tbsp of coconut oil and heat until smoking point. Add the marinated duck pieces and fry well for 5-7 minutes. The color of the meat should change in to a darker shade by now. Transfer this semi-fried duck pieces to a pressure cooker and cook it in 4 cups of water for 15 minutes on medium heat. Allow steam to be released before attempting to open the cooker.
- Take a shallow pan; add the remaining oil to it. Add the mustard seeds; allow to crackle; add chopped ginger, slit green chili and remaining chopped garlic. Sauté them for 2 more minutes. Now add the whole spices (cinnamon, cloves, and bay leaves) and sauté well for 1 more minute. Now take a small bowl and add all the remaining powdered spices (turmeric, pepper and chili powder) to it along with the vinegar. Make a thick paste.
- Add this spice and vinegar paste to the pan and sauté well for 2-3 minutes. Now add the duck pieces and broth to the pan. Cover with a lid and cook until all the gravy is very thick. Switch off the flame; garnish with curry leaves and serve hot.