Duck Roast

Cuisines

Best for

Recipe

Ingredients

	500 grams	Duck , cut into pieces
	2 tablespoons	Coconut oil
	1 teaspoon	Mustard Seed
	2 sprigs	Curry Leaf
	2 medium	Onion , thinly sliced
	1 tablespoon	Ginger-garlic paste
	3 medium	Tomato , chopped
	2 teaspoons	Coriander powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Garam masala
	1 teaspoon	Black pepper powder
	1 cup	Coconut Milk , thick
	Salt	To taste
	1 cup	Water

Instructions

1. 1 Heat coconut oil in a large pan over medium heat.
2. 2 Add mustard seeds and let them splutter.
3. 3 Add curry leaves and sliced onions, sauté until onions turn golden brown.
4. 4 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
5. 5 Add chopped tomatoes and cook until they become soft and mushy.
6. 6 Mix in the coriander powder, turmeric powder, red chili powder, garam masala, and black pepper powder.
7. 7 Cook the spices for a couple of minutes until the oil separates from the masala.
8. 8 Add the duck pieces and mix well to coat them with the masala.
9. 9 Pour in the coconut milk and water, stir to combine.
10. 10 Season with salt to taste.
11. 11 Cover and cook on low heat for about 45 minutes or until the duck is tender and the gravy thickens.
12. 12 Uncover and cook for an additional 10 minutes to let the flavors intensify.
13. 13 Serve hot with rice or appam.