Serving
(click to enlarge)

Bombay Duck, Fried #1
India - Parsi
   
Serves:
Effort:
Sched:
Do ahead:  
4 app  
**
1-3/4 hrs  
Yes

Do not be fooled - this "duck" does not waddle or go "quack". Described by my appreciative guests as "fish jerky", this recipe is for dried salted fish - if you can get the "fresh" (previously frozen) see our Bombay Duck, Fried #2. This recipe is from the Parsi (Persian Zoroastrian) community in Mumbai (formerly Bombay). It is often served as an appetizer accompanied with lemon or lime wedges and beer. It can also be crumbled over bland dishes for flavor.



7
1/2
1/2
1/2
1/2
ar

t
t
t
in
Bombay Duck, dry (1)
Salt
Turmeric
Chili Powder (2)
Ginger root
Oil

Prep   -   (1-1/2 hr / 20 min work)
  1. Remove heads and tails from DUCKS. Cut away all fins (see Note-1 for a link to a picture showing where to find the fins). Cut each Duck into 4 pieces. This is easily done by driving your prep knife through with a soft faced mallet.
  2. Wash the Duck well and soak in warm water for an hour or more depending on thickness.
  3. Grind Salt to powder in a mortar and mix with Turmeric and Chili Powder.
  4. Slice GINGER thin and chop fine. Pound to paste in a mortar and mix with spices.
  5. Drain the Ducks well and rub Spice Mix into them. Let stand for an hour or more.
Run     -   (15 min)
  1. In a skillet, heat Oil to a depth about 1/8 inch. Fry the Ducks slowly over very moderate flame, turning often until crispy and brown. If you see wisps of smoke, turn the heat down (It'll smoke at about 360°F/180°C).
NOTES:
  1. Bombay Duck:   This famous dried fish is sometimes available in Indian markets (ones that aren't totally veg) and occasionally from markets serving a Southeast Asian community (labeled "Dried Latia Fish" or "Kho Cá Khoai"). Yes, they smell to high heaven - don't worry about it. Quantity given is for large ducks, about 10 inches long, or 7-1/2 inches with head and tail off. If your ducks are smaller use more of them. For details see our Bombay Duck page.
  2. Chili   Kashmir chili powder is a good choice - or Korean if you don't have that. In any case, you want a chili powder that isn't blazing hot. For details see our Chili Page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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