In the winter the taste of duck meat is different. Duck meat can be made from various types of fun. Farah Subarna has given some recipes as well
Achari Duck:
Ingredients: domestic duck meat 1kg, onion khichi 1 cup, five puffed bowls, 2 teaspoons, whole five pounds of half a teaspoon, fenugreek seeds, half teaspoon, ginger paste, 2 teaspoons, garlic paste, half a teaspoon, pepper powder 1 teaspoon, yellow powder 1 teaspoon, cumin powder 1 teaspoon, sugarcane 2 tablespoons of sugar, dense katha more than a quarter cup of tamarind, 1 teaspoon of sugar, whole cardamom, cloves, cinnamon 3, bay leaves 2 3, dried pepper 10 to 12, garlic koya 10, 10 chili, salt and half a cup of olive oil and mustard sbadamato.
Procedure: Cut off the duck. Put the pellet on the light tails. Soak the tamarind water for a while and then wash the dough deep in the sauce. Then heat half the oil in the pane, add puffed rice, fenugreek seeds, tamarind khatha, sugar and chapati, and all the ingredients together will be less flavored. Sprinkle with hot water until it is kneaded, cook until it is boiled. Now heat the rest of the oil in a separate pan. Sprinkle whole roast and dry chilli in a little spoon and give it a little bit of roasted roasted juices with a spoonful of flour and fenugreek seeds. Take a couple of minutes to mix tamarind khatha and tamarind sugar in the meat and pour it in the light and mix it lightly. After taking 10 to 15 minutes with the full raw chilli, oil will be removed.
Ingredients: Basmati rice 1 kg, domestic duck meat one and a half kg, medium potato 5, talk yogurt 1 cup, ginger paste 2 teaspoons, garlic paste 1 teaspoon, Kashmiri pepper powder 1 table spoon, cumin powder 1 table spoon , Onion kochi 4, seasoned tomatoes 4, Shahjira bata semi-teaspoon, nutmeg flour 1 teaspoon, jitri bata 1 teaspoon, whole alava, cloves, cinnamon 3, hot tea powder half teaspoon, black pepper 4, alboukhara 8-10, hot liquid milk 1 1 cup of sugar, 1 teaspoon of sugar, 1 tbsp of salt and 1 cup of ghee.
Duck biryani:
Procedure: Duck should be cut into four or eight pieces. Shahijira, nutmeg and jaiti will have to take the bet. Blend tomato. Put the potatoes on the sides of the pot and keep aside the salt and dry cloth. Then on the third part of the onion will be left out. Sprinkle the remaining onion and lightly add ginger-garlic paste and the dessert will be filled with hot water. Now cooked tomato, covered with hot water and a delicious lid covered with lid. With sugarcane, chilli-cumin powder, Shahjira-Jaffaile-Jayitri bowl must be mixed. If the meat is boiled in half, then it will be mixed in the mixture of yogurt. Cook less meat to cook meat. When the meat is boiled, it is necessary to put the potatoes in the pan. Now you have to get rid of hot water powder, flour and sugar.
Boil water in another container, boil it, and stir it with salt according to the need, and boil it with 70 percent boiled water. Then sprinkle a large amount of bread in front of the large bowl and then roast it with boiled rice and cook it on the cooked layer of meat and bern. Set the layer of rice again on these two layers. Once the rice and the meat are arranged, pour the hot milk and apply the lid to the color of the scarf (optional). Now reduce the gravy to a stove and put it on the container. After half an hour of weight loss, after serving down the dish, get rid of the waste.
Duck stu:
Ingredients: 600 grams of duck meat, 1 cup of carrot (cut into cubes) and 1 cup of potato (cubes), large onion 1, garlic 2 qua, 1 celery (thickly sliced), 1 table spoon of butter, 3 tablespoons flour, Chicken cubes 1, pepper powder 1 teaspoon and salt taste.
Procedure: Heat the butter in the pan and keep the dough dough red and keep it wet. Freshly chopped onion and garlic with lightly spiced chicken cube and hot water. If the stock gets boiled, give it to the besotted meat. Cooked with lid and cook until boiled. Hot water will be needed if needed. When the meat is boiled, cover with celery leaves, carrots, potatoes and peppercorns and cook less until the vegetables are cooked. When cooked, lowering the stove from the stove and spreading the celery leaves will have to be served hot.
Coconut milk duck:
Ingredients: 1 dose of onion, 1 cup of onion, 1 cup of coconut milk, 1 cup of coconut powder, 2 teaspoons of turmeric powder, 1 teaspoon of cumin powder, cumin powder 2 teaspoons, coriander powder, half a teaspoon of groundnut, Spoon, garam masala half teaspoon, hot water powder half teaspoon, teaspoon 4, whole chilli 6, salt flavor and oil half cup.
Procedure: Clean the poultry and take it as desired. Heat the oil in the pan and keep half the onion out of the pan. Now add the onion, whole summer and bay leaf, lightly ginger-garlic paste and duck meat will be fine. Then there will be plenty of hot water and taste with salt to cook. If the meat is boiled in half, then it will be well mixed with chilli-yellow-cumin-coriander powder. When you are warmed, continue cooking to make coconut milk mixed with a little water and powdered it in the meat. When the meat is boiled, keep it tight with churni and hot water powder for 5 to 7 minutes with a lid. It will have to be removed from the outlet. If you want to cook new potatoes with meat, you can cook it.
Duck roast:
Ingredients: 1 pomegranate, ginger paste 1 teaspoon, whole ginger 2 inches, garlic paste, half a teaspoon, 1 cup of garlic, 1 teaspoon of papaya, fat onion, a quarter cup, black pepper powder, and a teaspoon of dried Chilli powder semi-teaspoon, Chilean flakes half a teaspoon, Malta 1 (cut into cubes, cut into strips), chopped carrot half cup, potato half cup, 3 colored bell paper, make small cup of small cups, butter 4 tablespoons, Honey 3 tablespoons, vinegar qqi Cup and salt taste
Procedure: Take out everything from the dummy hairy stomach. After washing, cut a few chills together with a complete duck chest and knife in the knife (instead of picking it with a fork). Then add papaya bana, ginger-garlic paste, dried chilli powder with vinegar and mix it well in the outside part of the duck and inside the stomach. Keep it in a mouthpiece bowl or in a container and keep the bowl covered with a saffron all night long. Before roasting, the oven has to be avoided at 240 degrees.
Mix the fat onion, garlic and malta with little salt and fill it inside the duck stomach and twist the legs together with twine. With dessert, salt will be applied to the salt of the preheated oven. After 20 minutes you have to turn the duck. With a little bit of spraying of the merin, occasionally brush the duck above occasionally. In this way, till the meat is boiled, grill must be turned around. Cut potatoes and carrots in half boiled. Take 1 teaspoon of butter in the pan with honey, Chilean flakes and 4 teaspoons of water and put the duck in the baking tray and brush it all around. Sprinkle boiled potatoes, carrots and cutlery bell peppers spread around the tray and spread the salt, peppercorn powder and butter in a little more than 280 degrees in the boil for 10 minutes and send a little more butter on the duck and take it off from the oven and serve hot.