Duck Pepper Roast

Duck roast is a delicacy and is usually prepared for special occasions. Getting duck for cooking is always not easy and therefore whenever we get it, Amma used to make sure it’s roasted well or made into a nice duck curry. It is a popular dish for Christmas and Easter in many Christian homes. It pairs well with Appam, rice, chapati or porotta.

Duck pepper roast is a dish in which duck pieces are slow cooked adding generous amounts of pepper to it. The dark brown colour of the dish is attained by adding in black pepper at regular intervals and also by slow cooking of the dish mixing it in between.

The making video for this dish is also updated below this recipe. Do check it out.

RECIPE

Ingredients

Duck  – 1 kg cut into medium sized pieces

For the marination

Kashmiri Chilli powder – 1 tbsp 

Turmeric powder – 1/2 tsp

Black pepper powder – 1/2 tsp

Salt – to taste

For the roast

Grated ginger – 1 tbsp

Grated garlic – 1 tbsp

Curry leaves – a sprig

Coconut chunks – 1/2 cup

Shallots – 1 cup chopped

Onion – 2 medium thinly sliced

Coriander powder – 2 tbsp

Kashmiri Chilli powder – 1 tbsp

Garam masala – 1/2 tbsp

Black pepper powder – 1 tbsp to be added step by step. Can add more according to spife tolerance

Salt – to taste

Oil – 2 tbsp

STEPS

1. Marinate the duck with the contents listed in marination and keep it aside for 15 – 20 minutes.
2. Heat a Kadai and when hot add in 2 tbsp of oil.
3. Add coconut chunks, curry leaves, grated ginger and garlic and sauté well
4. Next add shallots and sauté well
5. Once shallots turn golden brown, add in the sliced onions and sauté well.
6. Once the onions turn golden brown, lower the flame and add in coriander powder and sauté well for 2 minutes.
7. Next add in Kashmiri Chilly powder and sauté well 2-3 minutes keeping the flame on low
8. Now add in the marinated duck pieces and mix everything well.
9. Next add in black pepper powder and garam masala to it.
10. Also add in salt accordingly to taste.
11. Now close the kadai with a lid for 10-12 minutes and cook
12. After that open the lid and you would notice that water has come out from the duck pieces.
13. Now add in some more pepper powder and mix well and then again close the lid and cook for 5 to 8 minutes.
14. Then open the lid and let it cook with lid open so that the water evaporates.
15. Keep mixing in between and add in pepper powder depending on spice tolerance.
16. Keep cooking it till you attain the dark brown colour of the dish and when the duck pieces are cooked thoroughly.
17. Serve hot with appam / rice / chapati/ porotta

TIPS

– I have used coconut oil for this as I feel this dish tastes best with it. But you may use other vegetable oil too if not available or if you don’t like the taste of coconut oil.

– I have used an average sized broiler duck we get here for this and therefore I slow cooked it for 40 minutes almost. If you use other non broiler duck l/ country duck , the cooking time will vary. Some country ducks will need to be pressure cooked after marination before adding into the kadai for roasting.

– The slow roasting of the duck adding black pepper powder at regular intervals on low medium flame renders it the dark brown colour.