Duck Roast

Peking duck is a dish from Beijing that has been prepared since the imperial era. The meat is characterized by its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.

Author Nalan


  • 1/2 kg Duck
  • 1/4 cup Small onion (chopped)
  • 1 - 1.5 tsp Ginger & garlic (chopped)
  • 1.5 tsp Chilly powder
  • 2 - 3 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1 - 1.5 tsp Garam masala
  • 0.5 tsp Black pepper powder
  • 2 tbsp Vinegar
  • Salt
  • Curry leaves
  • Oil & Ghee
  • 2 Onion (sliced finely)

For garnishing

  • 1 Small onion (sliced finely)
  • 1 medium Potato cut into wedges & boiled
  • Curry leaves


  1. Grind together ingredients from shallots to salt to a fine paste. Marinate the cleaned duck pieces with half of the ground paste. Keep it aside for 1 hour.

  2. Heat oil in a pan (you can use a combination of oil & ghee also) and shallow fry the marinated duck pieces till it turns golden brown colour. Keep it aside. In the same oil add the finely sliced onions & cook. When the onion becomes golden brown colour add the remaining half of the ground masala. Fry it till the oil starts appearing. Add 2 cups of boiling water to the onion and masala mix. Combine well.

  3. Transfer the fried duck pieces and the onion gravy to a pressure cooker. Cook till the duck is done. The cooking time varies depending on the type of duck (broiler or free range). Once the pressure is gone, open the cooker & cook till the gravy thickens. This curry usually doesn't have much gravy, so you need to cook till the water is almost dried and each piece is thickly coated with the masala. Transfer the duck pieces to a serving dish and garnish with fried onions, potatoes & curry leaves. Serve hot with rice or appam.

For garnishing

  1. Heat oil/ghee in a pan and fry the boiled potato wedges, remove from pan, In the same oil fry the thinly sliced onions & curry leaves.


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