Duck piralan


Duck 'piralan' or roast though goes best with palappams, it will add flavour to any bread or rice, too. This easy-to-make recipe will solve all you duckmeat-loving foodies' problems of finding a roast smeared to perfection with thick spicy gravy.


1 duck (cut in medium sized pieces)
4 tbsp coconut oil
3 onions (cut into thin slices)
1 inch ginger (cut into thin juliennes)
5 green chillies (slit)
Curry leaves a hand full
Salt to taste 
8 garlic cloves
½ inch ginger
½ tsp fennel seeds
2 tsp pepper powder
½ tsp turmeric powder
1 tsp meat masala
2 tbsp coriander powder
1 ½ tbsp Kashmiri chilli powder
2 tomatoes (chopped)


In a kadhai, heat oil
To it add onions, ginger, green chillies, curry leaves, and salt
Grind ingredient the garlic, ginger, fennel seeds, and all dry masalas together
Add this paste to the kadhai and sauté
When the mixture starts releasing oil from sides, add the chopped tomatoes and cook 
Finally add duck pieces and enough water and cook in the pressure cooker
Roast to desired thickness.

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