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Main Ingredients | Boneless U.S. Duck Breasts, Black peppercorns |
Cuisine | Kerala |
Course | Main Course Chicken |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Duck Pepper Fry
- 1-2 Boneless U.S. Duck Breasts
- 1 tablespoon Black peppercorns
- 2 teaspoon tablespoons Oil
- to taste Salt
- 1 1/2 tablespoons Coriander seeds
- 3-4 Green cardamoms
- 3-4 Cloves
- 1 Black cardamom
- 1/2 inch Cinnamon
- a small pi Star anise
- 6-8 Dried red chillies
- 1 teaspoon Caraway seeds (shahi jeera)
- 15-20 Curry leaves
- 2 Medium onions thinly sliced
- 30 grams Dried coconut thinly sliced
- 2 teaspoons Ginger-garlic paste
Method
- Trim the fat from the U.S. Duck breasts and cut them into 1 inch cubes.
- 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.
- 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.
- 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.
- 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.
- Break the remaining dried red chillies and add into the pan, mix and sauté for 1 minute.
- Open the lid of the cooker once the pressure has reduced completely and drain the duck pieces.
- Add dried coconut and ginger-garlic paste into the pan and mix well. Cook for 1 minute.
- 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,
- Transfer into a serving bowl and serve hot.
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