Friday, December 10, 2010

Duck Roast / Tharavu Roast

Duck: 1 kg 
Onion: 3-4 medium 
Tomato: 1 kg
Ginger: 1 1/2 tbsp
Garlic: 1 1/2 tbsp
Green chilli: 1-2 pcs
Pepper powder: 2 tbsp 
Meat Masala: 1 tbsp
Fennel Seed powder: 2 tsp
Garam masala: 1 tsp
Curry leaves:
Cardamom: 2 pc
Bayleaves: 1 pc
Cinnamon Stick: 1 small
Cloves: 2
Vinegar: 1/4 tbsp
Salt: to taste

Clean and wash the duck and cut into medium pieces. Heat oil in a pan, add bay leaves, cardamom, cinnamon and cloves, saute for 1 minute. Add ginger, garlic and green chilli, fry for 2-3 minutes. Add onion, fry till golden brown color. Add tomatoes and fry till soft and oil starts to seperate. Add pepper powder, meat masala, fennel powder and garam masala, saute well until the raw smell goes. Then add duck pieces and vinegar. Reduce the flame to low, cover and cook for 25-30 minutes or until the duck pieces turns soft.

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