I am at home this Christmas and have been so busy swapping stories, gossiping and shopping with my parents that my blog took a back seat. But the duck fry that they made was so good and so apt for the holiday season that I just had to share it with you.
Adapted from Adukalla Jolikku Elluppa Vazhikal by Mrs K.M Mathew
500 grams duck, cut into large pieces and cleaned
1½ tablespoon red chili powder
3 tablespoons coriander powder
1 teaspoon pepper powder
1 tablespoon vinegar
To taste, salt
¼ cup coconut oil
150 to 200 gram shallots
A sprig, curry leaves
Mix together all the ingredients labeled A, and let it rest for half an hour.
Heat oil and toss in shallots and curry leaves. The shallots are to be added whole, but if they are larger than usual, slice into two. Sauté till the shallots start browning.
Add the marinated duck pieces, and sauté well. Pour in a cup of boiling water, cover and cook for about half an hour or till the duck pieces are cooked through and the sauce is thick and paste like.
Serve with hot palappams or rice.
Remember than there is no need to skin the duck. If possible, try to get hold of a male duck that is about 4 to 6 months old. Older ducks are tough, and may present quite a challenge to break down and eat.