Indian roast duck
Ingredients: bread,raisins,tomatoes,cardamom,onion,vegetable oil,white sugar,vinegar,refined salt,garlic,green pepper,duck,boiled eggs,fresh ginger
Recipe Recommendations
Steps for Indian roast duck
1
Put the cashew nut into a basin, pour in hot water (500 grams), and soak for 15 minutes.2
Clean the duck and dry the cavity and skin with tissue paper. Spread refined salt (15 grams) on the duck cavity, duck head and duck skin for later use.3
Chop duck liver, duck people, and duck gizzards into pieces for later use.4
Cut the bread into dices 1.3 cm square.5
Put the croutons, boiled eggs, raisins, coriander, white sugar, vinegar and black pepper into a bowl and mix well with a spoon.6
Grind the cardamom into powder.7
Pour vegetable oil into a frying pan and heat it over medium heat. When a thin smoke rises in the pan, add chopped celery seeds, anise, onions, garlic, fresh ginger and refined salt (6 grams), stir fry for 7 to 8 minutes, until the onions are soft and brown, and be careful not to fry the onions. Put the chopped duck miscellaneous in and stir fry well, then add cardamom, chopped tomatoes, wild pepper and green peppers cut into thin circles, stir fry for 3 minutes to turn the duck miscellaneous into light brown.8
Pour all the contents of the pot into the pot 5, mix well, place the cashew nuts in a bamboo basket and dry, then cut them into thin threads and sprinkle them in the pot 5. Mix well and place it into the duck cavity, and sew the opening with thick thread.9
Use an iron drill to poke needles every 2.5 centimeters into the duck's skin. Bind the duck's wings together.10
Raise the oven to 235 ° C beforehand, support the metal mesh in the baking sheet, place the duck side on top, and place in the middle of the oven. After roasting for 10 minutes, turn the duck over and roast for another 10 minutes, then reduce the oven temperature to 175 ° C, let the duck breast side up and pour Indian white oil on it frequently. Bake for 1 hour and 40 minutes.11
Use the tip of the knife to stick the duck. If it exudes clear yellow juice, it means that it has been roasted. If the juice is pink, it needs to be roasted for another 5 to 10 minutes.12
Put the duck into a preheated large plate, cut it into pieces, and serve.