Category Archives: Duck

Smoked Green Tea Duck / How to Smoke Duck with Green Tea at home / Vietnamese Style Smoked Green Tea Duck


Few months back I started my YouTube Channel, being sharing the making of food right from my kitchen. It has been the most toughest job for me, which includes right from the shooting, arranging ingredients, setting up the tripod, fixing the camera, selecting the recipe, tools for cooking and then the editing with a Intro Video and an end card. Do support me with your subscriptions, likes, comments and shares to my youtube which gives more energy and encouragement. STAY TUNED WITH MADRAASI (OUR YOUTUBE CHANNEL) ON EVERY WEDNESDAY’S.

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Exotic Wednesday by Madraasi

But now I feel ok with these process, and so thought of trying out something new, which most of us think as toughest task but sharing the way of making it very simple – on Wednesday’s as EXOTIC WEDNESDAY in my You Tube Channel that includes both vegetarian and non-vegetarian right from the starter till dessert.

The very first share is my Smoked Green Tea Duck, as most of live in an apartment, we feel that making a smoked dish would be the toughest due to the lack of space, smoke and the right quantity of heat. But do you know that it can be made very easy and simple, only it consumes time.

Taking it to Fiesta Friday #161 hosted by Angie@thenovicegardener.

Smoked Green Tea Duck was one such simple, easy and delicious food, that consumes 30 to 40 mins for cooking, as duck consumes time to get cooked compared with chicken. You can attempt this same dish with a chicken or you can also change the marinate as you prefer. I thought of taking it in the Vietnamese Style – as they grow tea in bulks, they infuse tea in most of their foods. Recently I got a pack of tea from Tea Box for review, and felt the strong and wonderful flavor of tea, so decided to procced with the TEA BOX – GREEN TEA with Mint flavor.

CLICK HERE for more Poultry recipes.

Duck was very well smoked with the flavor of green tea, at first I marinated with masala (Indian style). I have infused regular brown rice, you can also substitute it with black rice, regular rice or even millets but only the flavor differs. I have used Full Duck, you can also use breast pieces or medium pieces but the thing is the cooking time differs, as it would be cooked faster. Let me share the recipe…


  • Full Duck – 1 no
  • For Marinate:
    • Red chilli powder – 2 ½ tsp
    • Coriander powder – 4 tsp
    • Turmeric powder – ½ tsp
    • Salt to taste
    • Lemon Juice – 1 tbsp
    • Aluminium Foil – 4 to 5 sheets
    • Olive oil – 2 tbsp
  • For Smoking:
    • Green Tea Leaves – 2 tea bags (TeaBox – Mint Green Tea)
    • Brown or Black Rice – 3 cups
    • Star Anise – 3 nos
    • Cinnamon (1 inch) – 2 nos
    • Bay leaf – 3 nos
    • Cloves – 5 nos

Making of Smoked Green Tea Chicken –


  • Wash and clean the duck, dry the duck. Keep it aside.
  • In a bowl, take all ingredients given under marinate, mix it well by adding little water.
  • Slit the duck in many places, rub the masala all over the duck in each and every nook and corner (refer the video), use only your hands for rubbing the masala.
  • Keep it aside and let it marinate for 2 hours.
  • Heat a vessel, pour olive oil and roast the duck evenly on all sides for 10 to 15 mins.
  • Once roasted well, remove it from the vessel and keep it aside.
  • Take a big vessel with the lid, place the aluminium foil all over the vessel, if possible you can also wrap the lid with aluminium foil (this process is done to avoid the vessel from getting spoiled).
  • Now sprinkle the rice in the bottom of the vessel, so that it should form as a bed.
  • Sprinkle the spices over the rice.
  • Place a stand over the rice and gently place the roasted duck over the stand, cover with the lid.
  • Turn of the flame and place the vessel over the flame (cook in medium flame).
  • Place a weight over the lid, so that the smoke doesn’t escapes out of the vessel.
  • Cook for 30 to 40 mins, remove the lid only after 30 mins, check whether is duck is cooked.
  • If it’s not cooked, cover, place the weight over the lid and cook for another 10 mins.
  • Remove it from fire.

Serve hot with toasted bread, salad and mayonnaise.


ARUL RESTARAUNT – exclusive Duck food


One of my favorite hotel – ARUL RESTAURANT, an exclusive restaraunt for Duck meat. This is the place from where my duck meat journey starts, usually when we travel to our hometown we could find many duck farms and restaraunts exclusively for duck meat near and closer to Karur, from Bangalore to Tuticorin on the highway. During one of the travel, we got down and just thought of tasting the duck meat and ordered for a duck pepper fry, after having the fry including kids we all loved it to the core and ordered for Duck curry and Duck pepper fry along with Parotta and Dosa.

It is a roadside restaraunt, in village style, but the taste of the food was unbeatable. Also they got a duck farm to the side of the restaraunt, kids enjoyed being with duck for some time. Now we have become their regular customer and never miss to have food in this particular hotel during our journey.

When we are returning to Bangalore from Tuticorin, we have food in that hotel and also purchase some duck meat to prepare at our home. So guys remember the restaraunt and do not forget to visit the restaraunt for the yummy Duck food.

Also Check out few of my Duck recipes, by clicking on the name of the recipe: Duck Briyani, Duck Curry-1, Duck Curry-2, Duck Curry-3, Duck Gravy and Duck Pepper Fry.

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Duck Pepper Fry / Vaathu Milagu Varuval


As already stated my family and I are fond of duck, nothing tastes as heavenly as duck. I have already blogged few recipes with duck and this is another completely different dish prepared with the combination of Black Pepper.

This is an easy, simple, delicious and less time-consuming dish. Let us move on to the recipe…

Duck Pepper Fry / Vaathu Milagu Varuval

Duck Pepper Fry / Vaathu Milagu Varuval


  • Duck / Vaathu meat – ½ kg
  • Red chilies – 3 nos
  • Cumin seeds – 1 ½ tsp
  • Fennel seeds – 1 ½ tsp
  • Coriander seeds – ½ tsp
  • Black Pepper – 2 tsp
  • Ginger – garlic paste – 2 tsp
  • Onions – 1 ½ nos
  • Tomatoes – 1 no
  • Mustard seeds – ¼ tsp
  • Fenugreek / Vendhayam seeds – ½ tsp
  • Curry leaves – two strings
  • Garam Masala – 1 tsp
  • Salt to taste
  • Oil – 3 tsp


  • Peel and finely chop the onions and tomatoes.
  • Dry roast cumin, coriander, ¼ tsp of fenugreek, black pepper and fennel seeds, wait until the raw smell goes off. Keep it aside.
  • Clean and cut the duck meat into medium size.
  • Grind the dry roasted ingredients together to a coarse paste by adding little water.
  • Marinate the duck meat with the grounded masala, along with salt and turmeric powder for 20 mins.
  • Heat oil in a pressure cooker, add the mustard, fenugreek seeds and curry leaves. Wait until they crackle.
  • Add the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they are mushy.
  • Add in the ginger-garlic paste and cook until the raw smell goes off.
  • Add in the marinated duck meat, cook for few mins until they turn brown in color.
  • Check for salt and pour in a cup of water, pressure cook for 5 whistles.
  • Once the pressure released open the lid, and cook in medium flame until the gravy becomes dry.
  • Garnish with coriander leaves.

Serve hot with steamed rice or as a side dish for briyani.

Note: Duck meat consumes time for cooking compared to chicken.