DUCK
Duck meat is derived primarily from the breasts and legs of ducks. Being waterfowl, ducks have a layer of heat-insulating subcutaneous fat between the skin and the meat. It is low in sodium, has no sugar, high in niacin, riboflavin and selenium which are essential for the normal functioning of the body. But duck meat is found to be high in saturated fat and cholesterol. Properly cooked duck is both uniquely tasty and nutritious. It has been enjoyed by people the world over for centuries, also in India.
Like other meats, duck is an excellent source of high quality protein containing a well-balanced array of amino acids. Duck also contains generous amounts of iron, phosphorus, zinc, copper, selenium, thiamin, riboflavin, niacin, pantothenic acid, Vitamin B6, Vitamin B12, and lesser amounts of Potassium, Magnesium, Vitamin E, Vitamin A, Vitamin C and folic acid. It contains relatively low levels of fat and calories, and compare favorably, even to chicken and turkey.
DUCK ROAST 
Ingredients
- Duck meat cut to large pieces- 1 kg
- Coriander powder 2 tsp
- Turmeric powder ½ tsp
- Black pepper 1 tsp
- Cumin ¼ tsp
- Sahjeera ¼ tsp
- Cinnamon (1” length) 1 piece
- Cloves 9
- Cardamom 2 Nos.
- Garlic pods 8 Nos
- Ginger 1” piece
- Vinegar 1 tsp
- salt to taste
- Coconut oil 4 tsp
- Onions sliced ½ cup
- Coconut milk extracted from I cup
- scraped coconut ½ cup
- Potatoes cut to square cubes and fried 3 cups.
Method
- Coriander ,Turmeric ,Black pepper ,Cumin ,Sahjeera ,Cinnamon Cloves Cardamom ,Garlic ,Ginger ,Vinegar ,salt are ground to a smooth paste
- the meat pieces are marinated with the paste along with vinegar and salt.
- Three cups of water are poured to this and the meat pieces are cooked.
- Once it is cooked the gravy is separated. The meat pieces are now deep fried in coconut oil and kept aside to strain off oil.
- If oil in the kadai is not enough, a little more is added and the sliced onions are sauted.
- When it is sauted well, the gravy and coconut milk are added and when it begins to boil well, the meat pieces are added.
- When the gravy thickens and mixes well with the meat, it is taken off the fire.
- This is then transferred to the serving dish and decorated with the fried potato cubes.
DUCK CURRY
Ingredients
- Duck 1 kg
- coriander powder 2 tsp
- chilli powder 2 dsp
- turmeric powder ¼ tsp
- cinnamon 2”
- cloves 6
- cardamom pods 4
- aniseed 1 tsp potatoes 4
- refined vegetable oil ¼ cup
- onion, sliced long and thin
- ginger, sliced long and thin 2 tsp
- garlic cloves 8
- green chillies, slit 6
- vinegar 2 tsp
- Salt to taste
- thin coconut milk 3 cups
- Thick coconut milk 1 cup
For the Seasoning
- refined vegetable oil 1 tsp
- ghee 1 tsp
- mustard seeds 1 tsp
- button onions, sliced 2 tsp
- curry leaves A few
Method
- Wash and clean the duck.
- Cut the duck into 8 to 10 pieces.
- Grind into a paste ingredients 2 to 8.
- Peel and quarter the potatoes.
- Heat the oil, add the sliced onion, ginger, garlic and green chillies and fry well to a golden brown.
- Add the ground paste and saute.
- Add meat, vinegar and salt.
- Stir for 5 minutes to blend all the ingredients.
- Stir in the thin coconut milk, cover the pan with a well-fitting lid and cook the duck.
- When the duck is done, add the quartered potatoes.
- After the duck and potatoes are cooked, add the thick coconut milk and remove from fire.
- Heat the oil an ghee.
- Splutter the mustard seeds and gently fry the sliced button onions and curry leaves.
- Add this seasoning to the curry.
- Serve hot.
DUCK VINDALOO
Ingredients
- dried red chilies 6
- cumin seeds 1 Tbsp.
- mustard seeds 1 Tbsp.
- turmeric 1 tsp.
- curry powder 3 tsp.
- peppercorns 5
- cardamom 5
- cloves 5
- cinnamon 1 inch long 6 sticks
- salt to taste
- vinegar 1 cup
- Duck 2 lb.(cut into cubes)
- butter, melted 2 Tbsp.
- bay leaves 3
- fresh ginger chopped 1 Tbsp.
- garlic crushed 2 cloves
- garlic, pulped in 1 4 cloves
- water 1 cup
- large onion sliced 1
Method
- Grind the first 10 ingredients in a blender adding 1 cup of vinegar into a smooth paste.
- Place the duck in a dish, cover with the paste and leave it to soak for 2 hours.
- In a fry pan, heat the butter and then add meat mixed with spices and vinegar.
- After 2 minutes add the remaining ingredients.
- Simmer gently for 2 hours or until the meat is tender.
- Serve hot with rice.
BRAISED DUCK IN SOYA SAUCE RECIPE
Ingredients
Duck
1 1/2 kg
Soya Sauce
2 tbsp
Five spice powder
1 tbsp
Salt to taste
Sugar
5 tbsp
Cilantro
1 small bunch
Garlic
2 full bulbs
Ginger
1 inch
Eggs
2 nos
Tofu
1 package
Jumbo raw peanuts a handful
Pepper
1 tbsp
Oil for cooking
Method
- Wipe the duck (with the skin on) inside out with paper towels to dry. Marinate the duck with soya sauce , five spice powder and salt.
- Leave to marinate for 11/2 hours.Heat a large wok, (big enough to hold the duck) add sugar and 2 tbs spoons water.
- Let the sugar dissolve on low heat. The syrup becomes a clear liquid and turns light golden.
- Throw in galangal, chopped garlic, ginger, star anise, cloves, and cinnamon and stir to combine. Slide in the marinated duck and coat with the caramel sauce evenly.
- Fry the marinated duck over medium heat .(There is sufficient oil in the skin) . Using a wooden spoon, flip the duck pieces constantly till they are evenly browned. (The darker the browning at this stage the better the colour when finished).
- Pour 2 cups of hot water. Add raw peanuts and cook it along with the duck. Bring the mixture to a boil, reduce the heat to a simmer and cook for about 35 minutes till the duck pieces are tender.
- Add tofu and cooked eggs and continue to simmer till the eggs and tofu are well blended in the sauce.Use a big ladle to skim off excess fat from the duck. There may be plenty of fat floating on the sauce.
- Season with salt and pepper and allow to stand for 10 minutes before serving. Arrange the duck pieces on a large serving plate.
- Braised Duck In Soya Sauce is ready!!
- Garnish the Braised Duck In Soya Sauce with cilantro or water cress.
- Braised Duck In Soya Sauce... serve hot!!
KUTTANADAN PEPPERY DUCK RECIPE
Ingredients
Duck
600 gms
Turmeric powder
1 tbsp
Garlic
2 tbsp
Black pepper
2 tbsp
Kootu masla
1 tbsp
Salt
For masala
Small onion
1 cup
Green chillies
4 slits
Corainder powder
2 tbsp
Kasmiri chilly powder
1 tbsp
Turmeric powder
1/2 tbsp
Kootu masala
1 tbsp
Ginger
1 tbsp
Garlic
1 bulb
Black pepper powder
1 tbsp
Cinnamon
1 stick
Cloves
2 pcs
Curry leaves
3 sprigs
Coconut oil as required
Vinegar
1 tbsp
Varutha masala
Coconut grated
2 tbsp
Small onions
2 tbsp
Corainder powder
1 tbsp
Method
- Remove the skin from the duck and trim every bit of fat from the flesh.(opting for a healthy lifestyle). Cut the duck into cubes, wash several times and drain well.
- Marinate the duck pieces in turmeric,pepper powder, kootu masala, salt and minced garlic. Leave to marinate in the refrigerator for an hour.
- Heat a non stick pan and fry the coconut and slice onions without oil. :- Keep stirring all the time so that the coconut is evenly browned.
- Switch off the flame and add the coriander powder.
- Grind it without water and keep it aside.
- Heat coconut oil in a heavy bottomed pan add the marinated duck, flip it with a spatula and let it sear. :- Seal all the juice in the meat. This part is important - If your pan is not hot enough, water will ooze out from the flesh. :- Keep stirring all the time, till the colour of the flesh changes.
- Take a pressure pan, transfer the duck pieces into the pressure pan add 1 cup water, close the lid and cook till it is firm and soft.
- Heat oil in a deep pan, add cinnamon, cloves, the sliced onions (1 cup) ginger, garlic, slit green chillies and curry leaves and stir.In the mean time, soak the masala powders (coriander, turmeric, chilly, vinegar, kootu masala and pepper) in hot water just enough to soak.
- When the onions turn golden brown stir in the masala paste into the deep pan, keep stirring so that they don ‘ t stick to the bottom. Stir till the masalas are well combined and aromatic.
- Remove the duck pieces and the broth from the pressure pan and add it to the masalas in the deep pan.
- Cook it on simmer till semi dry. If the contents is dry already,
- Add 1/2 to 1 cup of hot water and continue to simmer.
THAARAVU ISTU RECIPE
Ingredients
Duck
1 kg
Shallots
50 gm
Curry leaves
2 sprigs
Mustard seeds
1/4 tbsp
Green chillies
5 nos
Onion large
2 nos
Garlic pods
6
Ginger
2"
Corainder powder
2 tbsp
Turmeric powder
1/2 tbsp
Garam masala powder
1 tbsp
Oil
3 tbsp
White vinegar
1 tbsp
Coconuts
2 nos
Method
- Remove the skin from the duck and trim every bit of fat from the flesh.(opting for a healthy lifestyle). Cut the duck into cubes, wash several times and drain well.
- Marinate the duck pieces in turmeric,pepper powder, kootu masala, salt and minced garlic. Leave to marinate in the refrigerator for an hour.
- Heat a non stick pan and fry the coconut and slice onions without oil. :- Keep stirring all the time so that the coconut is evenly browned.
- Switch off the flame and add the coriander powder.
- Grind it without water and keep it aside.
- Heat coconut oil in a heavy bottomed pan add the marinated duck, flip it with a spatula and let it sear. :- Seal all the juice in the meat. This part is important - If your pan is not hot enough, water will ooze out from the flesh. :- Keep stirring all the time, till the colour of the flesh changes.
- Take a pressure pan, transfer the duck pieces into the pressure pan add 1 cup water, close the lid and cook till it is firm and soft.
- Heat oil in a deep pan, add cinnamon, cloves, the sliced onions (1 cup) ginger, garlic, slit green chillies and curry leaves and stir.In the mean time, soak the masala powders (coriander, turmeric, chilly, vinegar, kootu masala and pepper) in hot water just enough to soak.
- When the onions turn golden brown stir in the masala paste into the deep pan, keep stirring so that they don't stick to the bottom. Stir till the masalas are well combined and aromatic.
- Remove the duck pieces and the broth from the pressure pan and add it to the masalas in the deep pan.
- Cook it on simmer till semi dry. If the contents is dry already,
- Add 1/2 to 1 cup of hot water and continue to simmer.
SMOKED PEKING DUCK RECIPE
Ingredients
Duck
2 kg
Orange
1
Onion
1
Honey
5 tbsp
White vinegar
3 tbsp
Sherry
3 tbsp
Soy sauce
2 tbsp
Pepper according to taste
Boiled water as required
Method
- Heat the smoker in advance.
- Blend honey, white vinegar, sherry, soy sauce and pepper with half of orange juice.
- Boil the mixture and leave it to cool.
- Slice the skin of the duck with a sharp fork.
- Put about a gallon of boiling hot water on the sliced skin of the duck.
- Use onion and half of orange to stuff the duck.
- Keep the stuffed duck aside to dry.
- Set the duck in the smoker for about 3 hours till the inside temperature reaches 160F.
- Put a coat with half of the sauce every 30 minutes while the duck is in the smoker.
- Serve with the other half of the sauce.
DUCK PULI RECIPE
Ingredients
Dressed duck chopped into medium size pieces
1
Corainder powder
1 tbsp
Big onions sliced
2
Green chillies slit length wise
4
Chillie powder
2 tbsp
Chopped ginger
1 tbsp
Chopped garlic
1 tbsp
Salt to taste
Oil
2 tbsp
Thick tamarind juice
1 cup
Method
- Heat oil in a pressure cooker and saute the onions lightly.
- Add the duck and all the other ingredients and mix well. Fry for a few minutes.
- Add sufficient water and pressure cook on medium heat for about 15 minutes.
- Open the pressure cooker and add the thick tamarind juice and mix well.
- Continue cooking on low heat till the gravy is thick and dark brown.
- Serve with Chapattis, Hoppers or Dosas.