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A classic Syrian Christian delicacy from the Kuttanad backwaters of Kerala. Tender duck pieces are slow-roasted in a fragrant blend of spices, coconut milk, and toasted coconut bits for a rich, semi-dry curry.
For 4 servings
Marinate the Duck
Pressure Cook the Duck
Prepare the Masala Base
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A classic Syrian Christian delicacy from the Kuttanad backwaters of Kerala. Tender duck pieces are slow-roasted in a fragrant blend of spices, coconut milk, and toasted coconut bits for a rich, semi-dry curry.
This kerala recipe takes 90 minutes to prepare and yields 4 servings. At 1262.64 calories per serving with 32.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Roast with Spices
Simmer and Finish
You can make a similar style roast with country chicken (Nadan Kozhi) or mutton. Adjust the pressure cooking time accordingly (chicken will require less time, mutton may require more).
Add cubed potatoes along with the duck in the pressure cooker for a more wholesome curry. They will absorb the rich gravy beautifully.
If you have a coconut allergy, you can omit the coconut bits and use cashew paste instead of coconut milk for a creamy finish, though this will alter the authentic taste.
Duck meat is a high-quality protein source, essential for building and repairing tissues, muscle maintenance, and overall body function.
This dish is a good source of heme iron, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production and oxygen transport.
Duck is rich in selenium, an antioxidant that plays a vital role in immune system health. Additionally, spices like turmeric, ginger, and garlic have anti-inflammatory and immune-boosting properties.
Coconut oil contains Medium-Chain Triglycerides (MCTs), which are fats that the body can metabolize quickly for energy. Duck fat itself is a source of monounsaturated fats.
Kuttanadan Duck Roast is a rich and indulgent dish. Duck meat is a great source of protein, iron, and selenium. However, it is also high in fat, especially with the skin on. Coconut oil and milk add healthy fats but also increase the calorie count. It's best enjoyed in moderation as part of a balanced diet.
A single serving of Kuttanadan Duck Roast (approximately 310g) is estimated to contain around 620-680 calories. The exact number can vary based on the fat content of the duck and the amount of oil used.
Yes, you can. Cook the marinated duck in a heavy-bottomed pot with a lid. It will take significantly longer, about 60-90 minutes on low heat, for the duck to become tender. Ensure you add enough water to prevent it from drying out.
Traditionally, local Kuttanadan ducks are used. If unavailable, Pekin or Muscovy ducks are good alternatives. Look for a duck that is meaty and has a good layer of fat.
To thicken the gravy, simply continue to simmer the roast uncovered on low heat until it reduces to your desired consistency. The onions and tomatoes in the base will naturally thicken it as it cooks down.
Leftover duck roast can be stored in an airtight container in the refrigerator for up to 3 days. The flavor actually improves the next day. Reheat gently on the stovetop before serving.