Duck Pepper Fry

Ingredients list for Duck Pepper Fry

• 1-2 Boneless U.S. Duck Breasts
• 1 tablespoon Black peppercorns
• 2 teaspoon tablespoons Oil
• to taste Salt
• 1 1/2 tablespoons Coriander seeds
• 3-4 Green cardamoms
• 3-4 Cloves
• 1 Black cardamom
• 1/2 inch Cinnamon
• a small pi Star anise
• 6-8 Dried red chillies
• 1 teaspoon Caraway seeds (shahi jeera)
• 15-20 Curry leaves
• 2 Medium onions thinly sliced
• 30 grams Dried coconut thinly sliced
• 2 teaspoons Ginger-garlic paste

Method

1. Trim the fat from the U.S. Duck breasts and cut them into 1 inch cubes.
2. Heat 2 tsps oil in a pressure cooker, add the duck pieces, salt and 1½ cups water and mix well. Cover the cooker with a lid and cook under pressure till 4-5 whistles are released.
3. Heat a non-stick pan, add black peppercorns, coriander seeds, green cardamoms, cloves, black cardamom, cinnamon stick and star anise, mix and dry roast till fragrant.
4. Take the pan off the heat and transfer the roasted spices into a blender jar, add 4-5 dried red chillies and blend to a fine powder.
5. Heat remaining oil in a non-stick kadai, add caraway seeds and let them change colour. Add curry leaves and onions, mix and sauté for 1-2 minutes or till the onions turn translucent.
6. Break the remaining dried red chillies and add into the pan, mix and sauté for 1 minute.
7. Open the lid of the cooker once the pressure has reduced completely and drain the duck pieces.
8. Add dried coconut and ginger-garlic paste into the pan and mix well. Cook for 1 minute.
9. Add the cooked duck pieces and toss well. Add the roasted spice mix and salt and mix till well combined. Cook for 1-2 minutes,
10. Transfer into a serving bowl and serve hot.