How to make Duck Pepper Fry -

You might already be a fan of the popular Kerala-style chicken & mutton pepper fry. Witness something special today 'cuz Masterchef Sanjeev Kapoor has created Duck Pepper Fry with U.S Duck so that we can gobble health & taste together!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless U.S. Duck Breasts, Black peppercorns (काली मिर्च)

Cuisine : Kerala

Course : Main Course Chicken


You can also find more Main Course Chicken recipes like Sunheri Chicken Chicken Xec Xec Chicken Manchurian Chicken Dhansak

Duck Pepper Fry

Duck Pepper Fry Recipe Card

Print

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Duck Pepper Fry Recipe

  • Boneless U.S. Duck Breasts 1-2

  • Black peppercorns 1 tablespoon

  • Oil 2 teaspoon tablespoons

  • Salt to taste

  • Coriander seeds 1 1/2 tablespoons

  • Green cardamoms 3-4

  • Cloves 3-4

  • Black cardamom 1

  • Cinnamon 1/2 inch

  • Star anise a small pi

  • Dried red chillies 6-8

  • Caraway seeds (shahi jeera) 1 teaspoon

  • Curry leaves 15-20

  • Medium onions thinly sliced 2

  • Dried coconut thinly sliced 30 grams

  • Ginger-garlic paste 2 teaspoons

Method

Step 1

Trim the fat from the U.S. Duck breasts and cut them into 1 inch cubes.

Step 2

Heat 2 tsps oil in a pressure cooker, add the duck pieces, salt and 1½ cups water and mix well. Cover the cooker with a lid and cook under pressure till 4-5 whistles are released.

Step 3

Heat a non-stick pan, add black peppercorns, coriander seeds, green cardamoms, cloves, black cardamom, cinnamon stick and star anise, mix and dry roast till fragrant.

Step 4

Take the pan off the heat and transfer the roasted spices into a blender jar, add 4-5 dried red chillies and blend to a fine powder.

Step 5

Heat remaining oil in a non-stick kadai, add caraway seeds and let them change colour. Add curry leaves and onions, mix and sauté for 1-2 minutes or till the onions turn translucent.

Step 6

Break the remaining dried red chillies and add into the pan, mix and sauté for 1 minute.

Step 7

Open the lid of the cooker once the pressure has reduced completely and drain the duck pieces.

Step 8

Add dried coconut and ginger-garlic paste into the pan and mix well. Cook for 1 minute.

Step 9

Add the cooked duck pieces and toss well. Add the roasted spice mix and salt and mix till well combined. Cook for 1-2 minutes,

Step 10

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.