Kuttanad Duck Roast

Kuttanadan Duck Roast – A Traditional Delicacy from Kerala

Sharing with you all an absolutely favorite dish from Kuttanadu, a taluk in the Alappuzha district of Kerala. This delicious Kuttanadan Duck Roast features duck pieces marinated and fried in hot oil before being mixed with a flavorful masala. The dish is then slow-roasted in oil until it develops a darker color and rich texture, with a little gravy to enhance the taste.

Perfect Pairing

Kuttanad duck roast pairs wonderfully with steamed rice, Kerala-style appam (a type of rice pancake), or even traditional Indian bread like roti or naan.

A Celebration of Kerala’s Flavors

In essence, Kuttanad duck roast is a harmonious fusion of spices, aromatics, and tender duck meat that reflects the essence of Kerala’s culinary traditions. The key lies in the careful layering of flavors and the slow-cooking process that allows the spices to infuse the meat, resulting in a dish that is rich, hearty, and incredibly satisfying. So, roll up your sleeves, embrace the aromatic journey, and create a memorable Kuttanad duck roast that celebrates the vibrant flavors of Kerala’s cuisine.

Ingredients

For Marinating Duck Pieces:

Duck pieces, washed and cleaned – 1 kg
½ teaspoon salt
½ teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon ginger-garlic paste

For the Gravy:

Onions – 4
Tomato – 2
Green chili – 2
½ teaspoon turmeric powder
1.5 teaspoons Kashmiri chili powder
2 teaspoons coriander powder
1 teaspoon meat masala
¼ teaspoon pepper powder
Coconut milk – 1 cup of second extract and ¾ cup of first extract
Oil
Curry leaves
Potato – sliced lengthwise and fried

Method of Preparation

Take 1 kg of cleaned duck pieces in a bowl.
Add ½ teaspoon of salt, ½ teaspoon of turmeric powder, 1 teaspoon of chili powder, and 1 teaspoon of ginger-garlic paste.
Mix well with your hands and marinate for 1 hour.
After 1 hour, shallow fry the duck pieces in oil until golden brown.
Take a pressure cooker and add 3 tablespoons of the oil used for frying the duck pieces.
Add 2 chopped onions and 2 green chilies to the oil.
Blend the remaining 2 onions into a paste.
Add the onion paste and 2 chopped tomatoes to the oil.
Add curry leaves and sauté well until fragrant.
Add ½ teaspoon of turmeric powder, 1.5 teaspoons of Kashmiri chili powder, 2 teaspoons of coriander powder, 1 teaspoon of meat masala, and ¼ teaspoon of pepper powder.
Add 1 cup of second extract coconut milk and allow it to boil.
Add the fried duck pieces and cook in the pressure cooker until tender.
Transfer the boiled curry to a pan.
Add ¾ cup of first extract coconut milk.
Add some curry leaves and allow it to dry roast until thick and rich.
Slice one potato and fry it in oil for garnishing.
Your flavorful Kuttanadan Duck Roast is ready to serve!