Tharavu Roast Duck with Gravy - Recipe by Helly Raichura
Ingredients
2 kg duck
2 Tbs ground turmeric
5–6 green cardamom pods
1 cassia bark stick
4 whole cloves
20 g piece fresh ginger, grated
30 g garlic cloves, peeled
2 curry leaf sprigs, leaves stripped
15 g ground black pepper
3 Tbs malt vinegar
185mL vegetable oil
800 g shallots, thinly sliced
Method
Portion the duck into wings, thighs and breasts. Rub with the turmeric and set aside.
For the masala, toast the cardamom pods, cassia bark and whole cloves in a dry frying pan over a low heat until fragrant, then grind the whole spices to a ?ne powder with the ginger, garlic, curry leaves, black pepper, vinegar and a pinch of salt.
Place the duck pieces in a deep pot and ?ll it with lukewarm water until the duck is almost completely submerged. Add the masala paste and mix well.
Place the pot over a medium heat and cook for 15 minutes, or until the duck is soft and the liquid has reduced by half. Stir periodically.
Remove the duck pieces and pat dry with paper towel, then set aside and allow them to come to room temperature.
Place the pot containing the liquid back over a low heat and cook for 10-15 minutes, or until the gravy coats the back of a spoon.
Heat the oil in a frying pan over a medium heat and fry the shallot until golden brown. Add the fried shallot to the gravy, keeping the oil in the pan.
Place the frying pan with the oil back over a medium heat and fry the duck pieces to caramelise the skin evenly all over.
Once fried, return the duck pieces to the gravy. Taste and adjust the seasoning, then cook for another 5 minutes over a medium heat.
Serve with rice.
