Kerala duck roast is a popular dish in south Kerala. This duck roast goes well with Kallappam, Paalappam, Porotta, Chapati and rice. You can check out the recipe for Kallappam here, Kallappam | Appam – Burst of Flavours
This is a quick and easy recipe. Duck is initially cooked in the pressure cooker and then roasted with onions and masala in a pot. Freshly ground garam masala adds more flavour to it.
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How to make Duck Roast
What you’ll need
Duck – 750 gm
Onion(sliced) – 3
Shallots(sliced) – 1/4 cup
Green Chilli(slitted) – 3
Ginger(jullienned) – 1 tbsp
Garlic(jullienned) – 1 tbsp
Tomato(sliced) – 1
Coconut Flakes – 1/8 cup
Dry red Chilli – 2
Turmeric Powder – 1/2 tsp
Coriander Powder – 1 tsp
Kashmiri Chilli Powder – 1 1/2 tsp
Pepper Powder – 3/4 tsp
Garam Masala – 3/4 tsp
Coconut Oil – 5 tbsp
Water – 1/2 cup
Salt – 1 tsp
* To make the garam masala, dry roast 6 cardamom, 1 inch cinnamon, 4 cloves, 1 star anise, 1 bay leaf, 1/2 tsp of black pepper.
How to cook it
- To marinate the duck, add cleaned chicken pieces into a bowl.
- Add 1 slitted green chilli, coconut flakes, 1/2 tsp of julienned ginger, 1/2 tsp of julienned garlic, curry leaves, 3/4 of sliced shallots, 3/4 tsp of pepper powder, 3/4 tsp of salt, 1/4 tsp of turmeric powder, 3/4 tsp of coriander powder, 1 tsp of kashmiri chilli powder and 2 tsp of coconut oil.
- Mix it well and keep it aside.
- Add 1 tbsp of coconut oil into the pressure cooker.
- Once the oil is hot, add the curry leaves and mix.
- Add the marinated duck and mix. Let it cook for 2 minutes.
- After 2 minutes, add 1/2 cup water and mix.
- Close and cook till 3 whistles.
- After the 3rd whistle take it off from the stove.
- Add 3 tbsp of coconut oil into the pot.
- Once the oil is hot, add sliced onions, 2 slitted green chilli, julienned ginger & garlic, curry leaves, 1/4 tsp of salt and mix.
- Close and cook on a medium flame for 2 minutes.
- After 2 minutes open and mix. Saute it for 1 minute.
- Once the onions are sauteed, add 1/4 tsp of turmeric powder, 1/4 tsp of coriander powder.
- Add 1/2 tsp of kashmiri chilli powder and mix.
- Add the sliced tomato and mix. Close and cook for 1 minute.
- After 1 minute, open and mix.
- Add the cooked duck along with stock into the pot and mix.
- Add the garam masala and mix. Close and cook on a medium flame for 5 minutes.
- After 5 minutes, open and mix it well.
- Take the duck roast off from the stove.
- Add 1 tbsp of coconut oil into a pan.
- Once the oil is hot, add sliced shallots, 2 dry red chillies and mix.
- Add curry leaves and mix.
- Once shallots are sauteed, take it off from the stove.
- Place the duck roast back on the stove and add this hot tempering and mix.
- Duck Roast is ready to serve.
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