If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and EggRoast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
Rani's Kitchen Magic - Experience the magic, magic in the making...
So this is the best roastedduck I have ever made. Some methods were a little extreme, even recommending that you use a hair dryer to blow out your fowl to soft, silky perfection - but I draw the line at styling my bird before roasting it
duck. 2 Wash duck under cold water and remove any missed feathers. 4 Place duck in a roasting dish, brush with basting sauce. 5 Turn the oven up to 170-180 and continue to roast for a further 30-45 minutes until skin is browned and crisp and duck is cooked through. 6 As the duck is finishing off, mix a little water with cornflour, turn up the heat on stove, add cornflour to basting sauce and stir until mixture thickens. 7 Serve Duck with basting sauce. 1/3 cup
Spoon off excess fat from the pan juices and keep it for the next time you make roasties. Heat oven to 160C/fan140C/gas 3. Put the legs into an ovenproof frying pan or smallish roasting tin, season well, then roast for 1½ hrs until deep golden and crisp