Poora Haah is a flavorful entire roasted duck dish that mixes tender meat with a savory stuffing. This recipe options a mixture of bread, potatoes, and fragrant spices, all coming collectively in a superbly roasted duck that is good for particular events. The marination and stuffing course of creates juicy meat with crispy pores and skin.
Poora Haah brings the wealthy flavors of conventional duck roasting to your kitchen. I realized this recipe from my grandmother, who made it for each household gathering. The mixture of lime juice, black pepper, and inexperienced chilies creates a tremendous aroma that fills your kitchen. It’s easier than it appears to be like – belief me. The stuffing provides an additional layer of taste that makes this dish actually particular.
In regards to the Recipe
This recipe turns a daily duck into one thing extraordinary. The stuffing is what makes it distinctive – a mixture of potatoes, bread, and contemporary herbs that soaks up all of the duck’s pure juices whereas cooking. The marination course of helps tenderize the meat, whereas the roasting creates a ravishing golden-brown pores and skin. It’s a good way to impress your visitors with out spending hours within the kitchen.
Why You’ll Love This Recipe
You’ll love how the duck comes out tender on the within and crispy on the skin. The stuffing turns into extremely flavorful because it cooks contained in the duck. The recipe is versatile – you may alter the spice ranges to your style. The prep work is simple, and a lot of the cooking time is hands-off. Plus, the leftovers (if any.) style even higher the subsequent day.
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Poora Haah
Cooking Suggestions
– Let the duck come to room temperature earlier than cooking
– Don’t skip the marination time – it’s key for taste
– Baste the duck each 10 minutes whereas roasting
– If utilizing an oven, cook dinner at 350°F
– Use kitchen twine to tie the duck legs collectively
– Let the duck relaxation for 10-Quarter-hour earlier than carving
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Poora Haah
Poora Haah is a flavorful entire roasted duck dish that mixes tender meat with a savory stuffing. This recipe options a mixture of bread, potatoes, and fragrant spices, all coming collectively in a superbly roasted duck that is good for particular events. The marination and stuffing course of creates juicy meat with crispy pores and skin.
Components
- 1 Duck (medium sized)
- 1 Egg
- 4 slices Bread
- 1 Chopped onion (massive)
- 1 Cubed potato (massive)
- 3 tsp Lime juice
- 1/2 tsp Black pepper powder
- 1 tsp Vinegar
- 2 to 4 pcs Giant chopped inexperienced chillies
- 1 bunch Floor coriander leaves
- 2 stalks Inexperienced chopped spring onions
- 1/4 tsp Chilli powder
- 1 cup Cooking oil
- Salt as per style
Directions
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Take away the giblets from the duck, wash correctly after which make tiny items of them.
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Now course of the entire cleaned duck with salt and lime juice completely on the within and the skin and maintain the marinated duck for atleast Quarter-hour.
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Combine the potato cubes with bread crumbs.
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Combine all of the elements talked about above with the potato cubes and add half of the cooking oil into this combination.
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Add the overwhelmed egg and the giblets and stir nicely.
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Now, stuff this inventory contained in the duck, tie it correctly and rub the remainder of the oil alongside the entire duck.
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Roast the entire duck on an open charcoal fireplace for a minimum of half-hour or until it’s carried out. As a substitute of charcoalfire, an oven can be used.
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Baste the duck with a bit of cooking oil continuously whereas it’s being roasted.
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Serve it sizzling with boiled rice and roasted potatoes.
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Incessantly Requested Questions
Can I put together the stuffing upfront?
Sure. Make the stuffing as much as 24 hours forward and retailer it within the fridge. Convey it to room temperature earlier than stuffing the duck.
What if I don’t have a charcoal grill?
An oven works simply as nicely. Roast at 350°F for about 30-40 minutes, or till the inner temperature reaches 165°F.
How do I do know when the duck is finished?
The pores and skin ought to be golden brown, and the juices ought to run clear while you pierce the thickest a part of the thigh. A meat thermometer ought to learn 165°F.
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