Kerala Duck Roast | Video

Kerala duck roast. Mild mouthwatering curry bursting with flavors, this Kerala style duck recipe is a delicious addition to your feast. Cook duck in aromatic spices until succulent and then coat in a spicy sauce to create your favorite side dish. Perfect for a hearty meal!

Even though chicken is my favorite kind of meat to cook with, duck makes an occasional appearance on our menu especially around the holiday season. When I think about duck, the first thing that comes to my mind is special occasions like Christmas and Easter.

This Kerala duck roast is definitely one of my favorite ways to enjoy this delicious meat. Unlike the whole roast duck, this recipe is all about deep frying duck pieces and then coating them in a lip-smacking masala sauce. Yes, it’s totally delicious.

Clearly, this duck roast is very traditional, and it brings together an array of aromatic spices to make it extra delicious. The recipe involves three steps – cooking duck, frying and making sauce.

Ok first, cooking duck. As you know, duck meat needs longer cooking time. So, cook them in a few spices to kick start the process of making a good duck curry. Coat the duck pieces in turmeric powder, chili powder and crushed peppercorns. Pour in water to cover the pieces. At this stage, cook duck until tender. On stovetop, this will take about 30 minutes. To reduce the cooking time, you can cook it in a pressure cooker.

Once cooked, make sure the water dries out, and you get succulent pieces of duck flavored with mild spices. The duck pieces go straight into hot oil and fry until they’re just browned on all sides. Remember the meat is already cooked, so even browning is all that you need to do at this stage. And do this in batches if necessary depending on the size of the pan. Now, that’s the second part of making this Kerala duck roast.

Coming to the third part of the recipe, we’ll make the sauce. Splutter a few mustard seeds in hot oil, and add plenty of curry leaves. Both shallots and onions are used in this recipe to make rich onion sauce. A few ground spices also goes into the sauce including turmeric powder, coriander powder, black peppercorns, garam masala and red chili powder.

Let the duck pieces cook in the masala creating delicious and succulent meat. Finally, a dash of vinegar adds another layer of flavor. Yum!

Watch Kerala duck roast recipe video below:

More duck recipes:

• Spicy Duck with Herbed Yogurt Dip
• Kerala Duck Curry

Yield: 8

Kerala Duck Roast | Video

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Succulent fried duck pieces coated in lip-smacking sauce

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

Fry duck:

• 2 kg duck, cut into medium sized pieces
• 1 tsp ground turmeric (turmeric powder)
• 1 tsp red chili powder
• 1 tsp lightly crushed black peppercorns
• Salt to taste
• Oil for deep frying

Kerala duck roast:

• 1 1/2 tsp mustard seeds
• 15 garlic cloves, chopped
• 3” fresh ginger, peeled and chopped
• 1 1/2 cups shallots, sliced
• 2 large onions, sliced
• 1 tsp ground turmeric (turmeric powder)
• 3 tbsp ground coriander (coriander powder)
• 4 tsp garam masala
• 2 tsp lightly crushed black peppercorns
• 1 tsp red chili powder
• 2 tbsp white vinegar
• 3 sprigs of curry leaves
• Water
• Salt to taste

Instructions

Fry duck:

1. Place duck in a large frying pan. Add turmeric powder, chili powder and crushed black pepper. Season with salt. Coat duck pieces in the spices. Marinate in the refrigerator for about 30 minutes or until duck is cooked through and water dries.
2. (Alternatively, transfer the mixture to a pressure cooker and cook for about 4-5 whistles)
3. Meanwhile, heat oil for deep frying over medium-high heat. Fry duck in batches until browned. Drain on an absorbent paper towel. Set aside.
4. To the same pan, add mustard seeds and allow to splutter. Add 2 sprigs of curry leaves. Add garlic, ginger and green chilies. Sauté, stirring constantly, for 1 minute or until fragrant.
5. Add shallots and onions. Sauté, stirring occasionally, for 3-4 minutes or until browned. Add ground turmeric, coriander powder, crushed black peppercorns, garam masala and red chili powder. Sauté, stirring constantly, for one minute.
6. Add fried duck pieces. Stir. Add 1 cup water. Cook, covered, for 3 minutes or until the sauce gets really thick and coats the duck pieces. Add vinegar and 1 sprig of curry leaves. Stir fry for 4-5 minutes.
7. Garnish with more curry leaves if you like.

Notes

- For authentic taste, coconut oil is preferred.
- You can also add coconut slices if you like. Just fry them alongside onions.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 600Total Fat 74gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 44gCholesterol 210mgSodium 321mgCarbohydrates 14gFiber 3gSugar 4gProtein 50g

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