Duck In Peppery Sauce – When Cravings Override

Duck In Peppery Sauce – When Cravings Override


The truth is…I haven’t been a good girl for a while (hmmmm, what the heck…EVER), like sticking to the weight loss plan or starving myself from everything that looks yum! But, still I wanted a break from the usual carb-protein food. I was craving for some nice fatty stuff lately! Yeah…the real old world style,  cholesterol loaded food. :) A true slurp road to salvation. :) Well…folks, we got to do this sin (or at least once in a while)…yep, the hell is worth it. :)

So, this is that rare time, when you crave for something which you do crave all the time!! Then, you impulsively (compulsively) tap the keys, and let google search the recipe and drool over the virtual dish. All this will only triple up the cravings, you know! You just cant get it out of your mind. At one point, when cravings override…you just give up and hop into the car (yeah, yeah…don’t forget the lil infant)! Now, strap her to the booster seat and leave your left shoe at the back seat (a trick taught to me by my best friend…so that, I won’t forget my baby…whenever I make a pit stop, hehe. :) ) Anyway, pick up the main ingredient and all the missing stuff and drive back. Get my drift?? Well…that’s how this dish was prepared! Something deep inside me asserted for umpteenth time, that the dish is worth the try! And, I haven’t gone wrong a bit…it was pure awesome. :)


  • 1 pound boneless duck breast, cubes
  • 7 pearl onions, paste
  • 5-7 garlic, paste
  • 2″ ginger, paste
  • 4-5 tsp lemon juice
  • salt to taste
  • 3/4 tsp turmeric (yes, heavy hand…and you’ll need it)
  • 2-4 tsp freshly ground pepper
  • 1/2 tsp chili powder
  • 1/2 tsp coriander powder
  • 1 tsp fennel seeds powder
  • 1 tsp cumin seeds powder
  • 1 spring curry leaves
  • 2 Tsp oil


  1. Marinate the meat with all the above mentioned(except oil and curry leaves) ingredients for couple of hours.
  2. In a very wide wok, heat oil. Add curry leaves and then the marinated meat along with its juice.
  3. Fry real good until the meat turns opaque. Then add 4-5 cups of water (yes, you would require even more to tenderize this meat). Cover and cook.
  4. Once the moisture is all sucked up, remove lid and fry over high heat briefly and transfer the contents to the serving dish.
  5. Enjoy with steamed rice or idly, dosas, appam, iddiappam etc.



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