Kerala x Italy
Kerala duck roast on soft polenta
Kerala's Christmas duck takes a Venetian bed. Everyone is invited, especially the gravy.
110 minTime
43 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original847kcalsame
43 gproteinsame
7 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Rub the duck with pepper, turmeric, chilli, vinegar and 1 tsp salt. Marinate 30 minutes.
- 2Pressure cook the duck with 1/2 cup water on high heat to 2 whistles, then on low for 15 minutes. Let the pressure release naturally. Keep the cooking liquid.
- 3Heat the coconut oil in a heavy kadai on medium heat. Add curry leaves and onion and cook 15 minutes until deep brown. Add ginger, garlic and chilli for 2 minutes, then tomato, coriander powder and garam masala for 4 minutes.
- 4Add the duck and roast on medium high heat for 10 minutes, turning, until the masala darkens and clings. Add 1/2 cup cooking liquid and the thick coconut milk and simmer 3 minutes.
- 5For the polenta, bring 2 1/2 cups water, the thin coconut milk and 1 tsp salt to a boil on medium heat. Whisk in the maize meal in a thin stream, then cook on low heat for 20 minutes, stirring often. Beat in the butter.
Serve it like this
Spread the polenta in a wide shallow bowl with the back of a spoon, set the dark duck pieces in the centre and spoon over the masala. Top with fried curry leaves.
