Original/Nadan Duck Roast

Hope everyone is enjoying the infant 2009. This recipe belongs to Mrs KMM with ever so slight adaptations. If the recipe sounds daunting, don't let that fool you. This is a winner and will always come out right regardless of your personal mood. What better you need from a recipe especially when you want to fill the table top with exotic sounding dishes for invited guests? The duck in this story comes fresh, undressed and with skin from the local Chinese grocery store. I leave the skin on.

In The Mix
Duck - 1 whole duck cut in medium to large sized pieces and each scored deep

large potatoes - 2 or 3 peeled and cut into concentric circles
big red onion - 1 large sliced thin (for greater taste, strain the onion with salt and squeeze to wilt before use)
warm milk - 2 cups
coconut milk - 1/4 or 1/2 cup (optional)
water - as needed
oil - as needed

To Marinate
coriander powder - 5 tsp
chili powder - 2 tsp
turmeric - 1/4 tsp
pepper powder - 1/2 to 1 tsp
cumin powder - 1/4 tsp
garam masala - 1 1/2 tsp (mix of equal amnts of cinnammon,cloves & cardamom powders)
garlic - 6 or 7 large cloves
ginger - 1 1/2" piece
vinegar - 1 1/2 tbsp (or 1 tsp fresh squeezed lemon)
salt - to taste

How To Do

Wash and pat dry the duck pieces. Chop ginger and garlic together and mix with rest of the marinade items including salt. Add in the duck pieces and marinate overnight or for 3-4 hours in the refrigerator.

Cook covered with 1 cup milk and enough water to almost cover the pieces. When done, separate the pieces and gravy. When you are pressed for time to prepare everything in a day, you can just follow the recipe up to this point a day or two ahead and keep refrigerated till D-day.

Heat oil in a pan to fry the potato pieces and drain on paper towels. Add the cooked duck pieces and fry all sides. Add oil as needed. Drain on paper towels.


Add onion to the remaining oil and saute well to brown. Now add the set aside gravy to the onions and add the remaining 1 cup milk. Boil the mixture, add the duck pieces and reduce to desired gravy consistancy. Stir occasionally so the milk won't separate too much. Thicker gravy is better for the dish but more gravy might be in order if going with porotta/chapathi or the likes. Either way, taste will be preserved. Check for salt. Add the optional coconut milk at this stage if you prefer, mix well and immediately remove from heat.

Pour into a serving dish and arrange with the fried potato pieces for oohs and aahs around the dinner table:-)