Puducherry Tamarind Duck

Roast Duck in Tangy Sauce

SERVES 4

Another classic example of the Puducherry French–south Indian cuisine, this dish is sure to make you extend your holiday in Puducherry by a few days, just so that you can gorge on more of it. Succulent roast duck, marinated with brown vinegar and black pepper, topped with a tangy tamarind sauce—I’m sure you’re booking your ticket to Puducherry already!

INGREDIENTS

4 (large) duck supremes (breast with wing bone), with skin

Marinade

2 tbsp oil

1 tbsp brown vinegar

1 tsp black pepper powder

½ tsp cayenne pepper (lal mirch)

½ tsp coriander powder

½ tsp cumin powder

½ tsp turmeric powder

½ tsp salt or to taste

Spice paste

1½ tbsp coriander seeds

1 tbsp cumin seeds

1 tsp black peppercorns

½ tsp cloves

1" stick cinnamon

3 dried red chillies

½ cup fresh coconut, finely grated

Tamarind sauce

1 tsp oil

½ cup tamarind pulp (p. 13)

2 tsp palm sugar

2 stalks lemon grass, finely chopped

½ tsp salt or to taste

METHOD

Wash duck and pat dry.

Marination In a mixing bowl, combine marinade ingredients and mix well. Add duck and rub in the marinade thoroughly. Cover and set aside to marinate for 2 hours.

Spice paste Put a griddle over low heat and roast spice paste ingredients, except the coconut, one by one, till they change colour slightly and are aromatic. Cool them to room temperature. On the same griddle, roast coconut till golden. Remove from heat and cool to room temperature. In a blender, combine roasted spices and coconut with ¼ cup of water and blend to make a smooth paste.

Tamarind sauce Put oil in a frying pan over medium heat. When hot, add the ground spice paste and sauté for 1 minute. Mix in the remaining sauce ingredients with ⅓ cup of water and bring to a boil. Reduce heat to low and simmer for 2–3 minutes. Remove from heat and strain sauce into a fresh pan.

Duck Preheat the oven to 180°C. Place the marinated duck on a greased baking tray, cover with foil and roast in the oven for 20–25 minutes. Remove foil and continue roasting till duck is tender.

To serve Arrange the duck on a serving platter. Reheat the sauce, drizzle over the roasted duck and serve hot.