Roast duck meat

 Roast duck meat: tradition and taste👩‍🍳

Roast duck meat is a well-known and traditional item in Bengali rasnavilas.  Duck meat occupies an important place in our ancient culinary tradition, especially in festive and special day dishes.  This recipe has been enjoyed by Bengalis for generations due to the delicious taste of duck meat and its rich nutritional value.

Introduction of Roast Duck Meat:

 Roast duck meat is basically made by marinating duck meat with various spices and slowly roasting it on low flame.  It absorbs all the juices and spices inside the meat well, which makes its taste unique.  The masala is usually prepared with a mixture of black cumin, coriander, cumin, ginger, garlic and chillies and is rubbed well into the duck meat.  The meat is then slow roasted, so that it is crispy on the outside and soft and juicy on the inside.

 Preparation Steps:

 1.  Cleaning the meat: First of all, the duck meat should be cleaned well.  

2.  Seasoning: Season the meat with ginger-garlic paste, coriander powder, cumin powder, salt, pepper and oil and leave it for some time.  

3.  Roasting: Heat little oil in a pan and slowly roast the spiced duck meat.  Since duck meat is tough, it needs to be roasted slowly so that the meat becomes tender and tasty.  

4.  Last step: When the meat turns golden, it can be taken down and served.

Taste and Nutrition:

 Roast duck meat tastes spicy and crispy on the one hand, while on the other hand it provides a lot of protein and fat.  Duck meat is rich in vitamin B and iron which boosts the body's energy and improves immunity.

 Serving:

 Roast duck meat is usually served with polao, khichuri or naan bread.  This post is a special attraction especially during weddings or pujas.

Conclusion:

 Roast duck meat is not only for taste but also a valuable part of Bengali food culture.  This traditional recipe is a great way to get the whole family together and enjoy it together.