Tag Archives: Indian duck recipe

Duck Pepper Fry / Vaathu Milagu Varuval

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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

Ingredients:

  • 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

Preparation:

  • 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.

 

 

 

 

 

Duck Gravy / Vaathu Masala for Briyani

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Apart from being posting few Duck curries, this time again a different one but a very special prepared for my special one (my friend) for his birthday. Here I am not going to use the word as usual but very special gravy which is perfect for Briyani or any variety rice and pulav. Let us move on to the recipe…

Duck Gravy / Vaathu Masala for Briyani

Duck Gravy / Vaathu Masala for Briyani

Ingredients:

  • Duck meat – 500 gm
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – two strands
  • Red chilies – 2 nos (pinched)
  • Onions – 2 nos (medium sized)
  • Tomato – 1 ½ nos (medium sized)
  • Turmeric powder – ½ tsp
  • Coconut pieces – 2 tbsp
  • Cumin seeds – 1 tsp
  • Chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Salt to taste
  • Ginger – 1 “ inch stick
  • Garlic – 4 cloves
  • Gingelly / Sesame oil – 3 tsp

Preparation:

  • Finely chop the onions and tomatoes. Clean and the chop the duck meat into medium pieces.
  • Marinate the duck meat with chili powder, coriander powder, turmeric powder and salt for half an hour.
  • Crush ginger and garlic using mortar and pestle.
  • Heat oil in a pressure cooker, add mustard, split black gram, red chilies and curry leaves. Wait till they crackle.
  • Grind the coconut and cumin seeds into fine paste by adding little water. Keep it aside.
  • Add in the onions, crushed garlic and ginger. Cook till they turn golden brown.
  • Add in the tomatoes and cook till they turn mushy.
  • Pour in the coconut paste and cook till the raw smell goes off.
  • Add in the duck meat and cook till the meat dark in color.
  • Pour in two cups of water and wait till it boils.
  • Cover the pressure cooker and wait for 5 whistles.

Serve hot with any briyani’s, pulav and variety rice.

Duck Gravy / Vaathu Masala

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This is my 4th post with Duck; I could say that nothing tastes much better as Duck. I tasted Duck curry just a few months back, and now not only I my whole family have been a great fan to Duck. This is something good, delicious and colorful gravy which goes out well with steamed rice, dosa and any Indian bread. Also I am taking this dish to Fiesta friday #53 of Angie. Let us move on to the recipe…

Duck Masala / Vaathu Masala

Duck Masala / Vaathu Masala

Ingredients:

  • Duck meat – ½ kg
  • Onions – 100 gm
  • Cinnamon – 1 “inch stick
  • Cloves – 2 nos
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Methi seeds – ¼ tsp
  • Coconut pieces – 1 tbsp
  • Garlic – 5 cloves
  • Ginger – 1” inch stick
  • Black Pepper – 1 tsp
  • Curry leaves – a string
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Salt to taste
  • Gingelly oil – 3 tsp
  • Coriander leaves – two stalks (for garnishing)

Preparation:

  • Dry roast cumin, fennel, methi seeds and pepper. Bring it to room temperature and grind it to a fine powder.
  • Clean and roughly chop the duck meat. Take the duck meat in a wide bowl; add in the grounded spice powder along with chili, coriander powder and salt.
  • Mix them well and marinate for 30 mins.
  • Dry roast coconut pieces along with ginger, garlic and grind them to fine paste by adding little water.
  • Peel and chop the onions to small pieces.
  • Heat oil in a pressure cooker, add cinnamon, cloves and curry leaves. Wait till they crackle.
  • Add in the onions; cook till they turn golden brown in color.
  • Add in the duck meat and cook for 5 mins.
  • Add in the coconut paste and cook till the raw smell goes off.
  • Pour in 2 cups of water and allow it to boil.
  • Pressure cook for 5 whistles.
  • Open the lid when the pressure is released and keeps in medium flame for 5 mins till the curry thickens to gravy.

Serve hot with steamed rice, parotta and any variety rice.

Note: I have prepared this as a thick masala, so have kept the curry in medium flame for 10 mins, to make the curry thicken.