Tag Archives: vaathu recipe

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

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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…

Ingredients:

  • 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 –

Preparation:

  • 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.

 

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.