Duck dishes to warm you up this winter
The cool winter months are perfect for delectable duck dishes. Go on, allow yourself to be seduced by duck in all its glory!
NARIKEL DUDHE HASH (DUCK IN COCONUT MILK)
Ingredients
1 whole duck, cut into medium pieces
2 cup coconut milk
½ cup onion paste
¼ cup ginger paste
1 tbsp garlic paste
½ cup oil
1 tbsp red chilli powder
1 tsp turmeric powder
1 tsp roasted cumin powder
1 tsp coriander and cumin powder each
½ tsp garam masala powder
2 bay leaves
½ cup fried onion (beresta)
4 green chillies
Salt to taste
Method
Wash and cut the duck. Heat oil in a pan. Add onion paste, ginger-garlic paste, cumin and garam masala powder and salt, stirring continuously. Add a little water to keep the spices from burning. Cook for 2 minutes or until the oil separates from the spices. Add the duck pieces and mix well. Stir and cook on high heat. Now add 1 cup of water and cook it until the oil separates. Gradually stir in the coconut milk. Cover and cook on low heat until tender. Add fried onion and stir well. Add garam masala powder, roasted cumin powder and green chillies. Cover and cook for another 10 minutes on low heat. Turn off the heat, sprinkle the fried onion and serve hot with plain rice, rice flour roti or paratha.
CRISPY DUCK SKIN
Ingredients
500g duck skin, cut into ¼ inch strips
Vegetable oil for frying
1 egg
2 tbsp barbecue sauce
1 cup milk
2 cup all-purpose flour
1 tbsp garlic powder
1 tsp ground black pepper
Salt to taste
Oil for deep fry
Method
Place the duck skin into a large pot, and cover with a lot of water. Bring to a boil over high heat, cook until tender. Drain, then rinse well with cold water. Drain in a colander, squeezing out the access water. Heat oil in a deep-fryer. Mix together egg, barbecue sauce, and milk in a mixing bowl. Stir in flour, mix well until no lambs remain, and season with garlic powder, pepper and salt. Dip the pieces of duck skin into the egg batter, and allow the excess to drip off. Deep fry the duck skin in the hot oil until golden brown. Allow the skin to drain on a paper towel lined plate before serving.
GARLIC DUCK
Ingredients
1 whole duck (cut into small pieces)
10 cloves of garlic
½ tsp garlic paste
1 tbsp ginger paste
½ cup onion slice
½ tsp cumin powder
2 tsp red chilli powder
1 tsp turmeric powder
2 bay leaves
½ tsp garam masala powder
½ cup oil
Salt to taste
Method
Cut and wash the duck with skin on. In a bowl mix duck with all ingredients except onion slice, garlic cloves and oil and keep aside. Heat oil in a pan and add bay leaves. When they start to crackle, put sliced onions and fry till golden brown. Now add marinated duck and stir fry on high heat for 3 minutes. Add water and cook with the lid on till the meat is tender.
Now put the garlic clove to it and cook it in low heat for 5 minutes. When the gravy is medium thick in consistency remove the pan. Serve with rice, polao or roti.
WHOLE DUCK ROAST
Ingredients
1 whole duck
1 tbsp ginger paste
1 tsp garlic paste
1 tbsp red chilli powder
½ tsp turmeric powder
½ tsp black pepper powder
½ tsp garam masala powder
1 tbsp soy sauce
1 tbsp tomato sauce
1 tbsp lemon juice
3 tbsp oil
Sugar to taste
Salt to taste
Method
Cut and wash one whole duck properly. Prick the duck with a fork. Mix all the ingredients and leave them to marinade for about 4-5 hour. Now place the marinated duck on an oven proof tray and bake in a preheated oven at 160 degree Celsius for 20 minutes. Remove the duck from oven, turn the duck and bake the duck another 20 minutes. When it is done remove the tray and prepare to serve.
DUCK SKEWERS
Ingredients
6-8 skinless duck breast fillets
¼ cup oil
2 tbsp garlic minced
1 tbsp ginger minced
2 tbsp oyster sauce
2 tbsp soy sauce
1 tsp lemon juice
2 tbsp Dijon Mustard
1 tbsp freshly ground black pepper
½ tsp salt
Wooden skewers soaked in water for 30 minutes