Kuttanadan Duck Roast with Kerala Appam

Instructions

1. 1

   Marinate the Duck

   • Clean the duck pieces thoroughly. In a large bowl, combine the duck with 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp black pepper powder, ginger-garlic paste, vinegar, and 1 tsp of salt.
   • Mix well with your hands to ensure each piece is evenly coated.
   • Cover and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2. 2

   Pressure Cook the Duck

   • Transfer the marinated duck pieces to a pressure cooker.
   • Add 1 cup of water, mix, and secure the lid.
   • Cook on medium-high heat for 4-5 whistles (approximately 15-20 minutes), or until the duck is about 80% cooked and tender.
   • Turn off the heat and allow the pressure to release naturally. Do not discard the stock.
3. 3

   Prepare the Masala Base

   • While the duck cooks, heat coconut oil in a wide, heavy-bottomed pan (uruli or kadai) over medium heat.
   • Add mustard seeds and let them splutter. Immediately add the whole spices: cinnamon, cloves, cardamom, and star anise. Sauté for 30 seconds until fragrant.
   • Add the coconut bits and fry until they turn a light golden brown.
   • Add the sliced onions, curry leaves, and green chilies. Sauté patiently for 10-12 minutes, until the onions are deeply golden brown and caramelized. This step is crucial for the final color and flavor.
   • Add the finely chopped ginger and garlic and sauté for another 2 minutes until their raw smell disappears.
4. 4

   Roast with Spices

   • Reduce the heat to low. Add all the spice powders: the remaining 0.5 tsp turmeric, Kashmiri chili powder, coriander powder, and garam masala. Stir continuously for 1 minute until aromatic, being careful not to burn them.
   • Add the chopped tomato and the remaining 1 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate from the masala.
   • Using a slotted spoon, transfer the cooked duck pieces from the pressure cooker into the pan, reserving the stock.
   • Increase the heat to medium-high and roast the duck with the masala for 5-7 minutes. Stir and toss frequently until the masala coats the duck pieces beautifully.
5. 5

   Simmer and Finish

   • Pour the reserved duck stock from the pressure cooker into the pan. Mix everything well and bring to a boil.
   • Reduce the heat to low, cover, and simmer for 10-15 minutes. The duck will become fully tender and absorb the flavors of the masala.
   • Uncover and continue to cook for another 5-10 minutes, or until the gravy thickens to a semi-dry consistency.
   • Stir in the thick coconut milk and the final 1 tsp of black pepper powder. Gently mix and cook on the lowest heat for just 2-3 minutes. Do not allow it to boil.
   • Turn off the heat, cover the pan, and let the roast rest for at least 15 minutes before serving to allow the flavors to meld.