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Tender, succulent duck pieces slow-roasted in a fragrant blend of classic Keralan spices, onions, and coconut. This rich, semi-dry curry is a festive favorite, perfect with appam or rice.
For 4 servings
Marinate the Duck
Pressure Cook the Duck
Prepare the Masala Base
Tender, succulent duck pieces slow-roasted in a fragrant blend of classic Keralan spices, onions, and coconut. This rich, semi-dry curry is a festive favorite, perfect with appam or rice.
This kerala recipe takes 90 minutes to prepare and yields 4 servings. At 1254.02 calories per serving with 33.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté Aromatics
Add Spices and Tomatoes
Roast the Duck
Garnish and Serve
This recipe works wonderfully with country chicken (nadan kozhi) or mutton. Adjust the pressure cooking time accordingly (chicken will require less time, mutton may require more).
Add one large potato, cubed, to the pressure cooker along with the duck for a more wholesome meal.
Increase the amount of black pepper powder to 1.5 tbsp and add a few more slit green chilies for extra heat.
For a slightly richer, creamier finish, stir in 2-3 tablespoons of thick coconut milk at the very end, just before turning off the heat.
Duck meat is rich in high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Duck is a good source of selenium, a powerful antioxidant that supports immune function and plays a crucial role in thyroid health.
The recipe uses spices like turmeric, ginger, garlic, and black pepper, which are known for their potent anti-inflammatory and antioxidant properties.
Besides selenium, duck meat provides important minerals like iron, which is vital for red blood cell formation, and zinc, which supports the immune system.
A typical serving of Kerala Duck Roast contains approximately 650-700 calories, primarily from the duck meat, fat, and coconut oil. The exact count can vary based on the fat content of the duck.
It can be part of a balanced diet when eaten in moderation. Duck is a great source of protein, iron, and selenium. However, it is also high in saturated fat. The use of whole spices like turmeric, ginger, and pepper adds anti-inflammatory benefits.
Yes, you can. Cook the marinated duck in a heavy-bottomed pot with a lid. Add about 1 to 1.5 cups of water, bring to a boil, then reduce heat and simmer for about 60-90 minutes or until the duck is tender. This method will take longer.
'Thenga kothu' are small, thinly sliced pieces of fresh coconut. They add a delightful texture and nutty flavor when fried. While you can skip them if unavailable, they are highly recommended for an authentic experience.
Kerala Duck Roast pairs exceptionally well with traditional Kerala breads like Appam (lacy rice pancakes) and Parotta (flaky flatbread). It's also delicious with Ghee Rice or plain steamed rice.
You can, but using bone-in duck is traditional and adds significantly more flavor to the dish as the bones release collagen and marrow during cooking, enriching the gravy.
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