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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Sunday, March 08, 2009

DUCK ROAST

1 whole duck with the skin
2 or 3 pods of garlic chopped very finely
1 teaspoon chopped ginger
2 teaspoons white pepper
Salt to taste
2 teaspoons lime juice
2 tablespoons oil
1 tablespoon butter or ghee

Wash the duck well. In a big pan or pressure cooker heat the oil and then fry the duck together with the chopped ginger and garlic till it is a light brown. Add the pepper powder, salt, lime juice and 2 or 3 cups of water and cook till the duck is tender. Keep simmering till all the water dries up. Add a tablespoon of butter or ghee and keep on frying on low heat till the duck is nicely roasted and brown all over. (The duck can be roasted in an oven instead of as above if desired). Serve hot or cold with steamed vegetables or mash potato

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