Rub the whole duck with any white flour or wheat flour and salt. Keep it aside for 1/2 an hour. Wash out the duck very well and then cut the duck into 5 - 8 pieces. It is not necessary to use the organs or the neck portions, as it wouldn’t look attractive when served onto a plate.
Marinate the duck pieces, with the marinade on the previous day and keep it in the fridge overnight, so that it absorbs the flavors. Do not keep it in the freezer.
Take a saucepan or a clay pot. Add the marinated duck pieces, chopped shallots, curry leaves and enough water to cook the duck pieces. Keep it on medium flame and cook till it is soft and well cooked. Keep it aside. You may use one onion instead of shallots.
Take a thick-bottomed pan, pour enough oil to deep fry. You can use coconut oil, if you like the flavor or any other vegetable oil of your choice. Fry the garnish first. The cooked and sliced potatoes can be deep fried first. Drain and keep aside when they are brown and crisp. Then add the red chilies, sliced onions and the curry leaves (optional). Fry till they are tender and look crisp. Keep them aside.
You may have to add more oil when the duck pieces have to be deep-fried. Now start frying the duck pieces and fry till they are brown in color. Turn over and fry on the other side too. Fry them on a low/medium flame. Drain and keep aside.
Into the oil, add the remaining gravy/sauce. Add the fried duck pieces into the gravy once it starts simmering. Let the pieces absorb the flavors from the sauce. Allow the gravy to thicken. Once that's done, switch off the stove and the duck roast is now ready to be served. While serving, top the piece with some gravy and arrange the garnish according to your individual tastes. Tastes great with any bread.
Duck Roast - Video Demonstration by Ms. Nimmy Paul