Wednesday, December 16, 2009
Kerala rost pepper duck
Yield 4 /Zest factor medium
This can be the centerpiece of a holiday buffet
1 heaping tsp of whole black peppercorns
2 whole cloves
3 2inch long pieces of stick cinnamon
2 tbsp palm vinegar (substitute with wine vinegar, if necessary)
2pound (approx) duck, cleaned skin on, cut up to 8 serving size pieces.Salt
2 tbsp cooking oil
2cup shallots, thinly sliced
10 dried red pepper ,such as pasilla
4 springs fresh curry leaves
Onions, cut into thin strips and then fried in oil, well browned until caramelized but not burned.
Sliced pan roasted potatoes ,dusted with roasted ground cumin .
Grind peppercorns ,cloves and cinnamon in spices grinder or with mortar and pestle. Add vinegar and mix to blend.
Lightly salt duck and rub with rub spices mixture. Let sit cover overnight in refrigerator.
Heat oil .Fry shallots and red pepper until onions are lightly browned stirring constantly
Add marinated duck ,fry for few minutes until evenly browned ,turning as necessary. Add 2 cups hot water, bring to boil ,reduce flame ,cover and cook until duck is tender.
Remove lid, add curry leaves and continue cooking until sauce reduce and coats the pieces.
Serve garnished with fried onions and Oven roasted potatoes.