Name: Roast duckling
Yield: Serves 4
Cuisine: India
Ingredients: 2.5 ml/½ tsp ground turmeric; 5 ml/1 tsp ground coriander; 2.5 ml/½ tsp ground cumin; 10 ml/2 tsp ginger purée; 10 ml/2 tsp garlic purée; 45 ml/3 tbsp sunflower oil or olive oil; 1 large onion, finely chopped; 4 duckling portions, about 675 g/1½ lb, skinned; 30 ml/2 tbsp red wine vinegar; 5 ml/1 tsp salt, or to taste; 2.5 ml/½ tsp chilli powder; 2.5 ml/½ tsp garam masala; 200 g/7 oz canned chopped tomatoes, with their juice; 30 ml/2 tbsp chopped fresh coriander (cilantro) leaves; Plain Boiled Rice, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Although this succulent recipe, Poora Haah, is labelled ‘roast duckling’, the bird is not roasted in the traditional way - rather, it is sauteed until it takes on a rich brown colour, then simmered in a spicy sauce. The final result is a beautifully flavoured, tender dish.

Ingredients

4 duckling portions, about 675 g/1½ lb, skinned
5

Asia
India
Northeast India
Main course
Gluten-free

Method

Lay the duckling portions on a large plate and rub in half the salt and all of the vinegar. Cover with clear film (plastic wrap) and set aside for 30 minutes.
In a large frying pan, preferably non-stick, heat the oil over a medium to high heat and brown the duckling portions until they are well coloured and a crust has formed on the surface. Remove fr

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Ingredients

Method

Part of