Kuttanadan Duck / Tharavu Roast recipe

Kuttanad is the  rice bowl of Kerala with lots of paddy fields and is a coastal land with lots of lakes and rivers.Fish,duck and paddy are the main agriculture in those area and their food recipes are world famous among tourists who enjoyed House boats of Kerala.They are bit spicy but delicious for every bodies palates.

Today i'm telling you the very famous Kuttanadan duck roast recipe.Roast dishes are mainly with thick gravy and great masala combination.It's best suited for Kerala Palappam,pathiri or Idiappam.I have made this dish with little variation(my own) from Maria's menu and my family loved it.Let's check the ingredients and preparation method and give a try.

Author:Riya Tiju

Recipe type: Side Dish

Cuisine: South Indian, Kerala

Serves: 4-5

Ingredients

• Duck - ½ kg (after cleaning)
• Shallots (small onion) - ¼ cup, chopped
• or Onion sliced - 1 cup
• Tomatoes chopped - 2 small
• Ginger & garlic - 1 - 1.5 tsp, chopped
• Chilly powder - 1-1.5 tsp
• Coriander powder - 2-3 tsp
• Turmeric powder - ¼ tsp
• Garam masala - I used whole garam masala(freshly prepared)(cloves-10 ,cardamom-5 ,cinnamon-1 small stick,black pepper- 7,star anise-1 and jeera - 2 pinches)
• Vinegar or lime juice- 2 tbsp
• Salt
• Curry leaves
• Coconut Oil & ghee
• Onion - 1/2, sliced finely

For garnishing

• Onion - 1 small, sliced finely
• Potato - 1 medium, cut into wedges & boiled
• Curry leaves

Instructions

1. Grind together ingredients from shallots,whole garam masala,chilli powder,turmeric and coriander powder and salt  to a fine paste.
2.  Marinate the cleaned duck pieces with the ground paste. Keep it aside for 1 hour or in refrigerator for 30 minutes.
3. Heat oil in a pan  and shallow fry the marinated duck pieces till it turns golden brown colour. 
4. Then cook this shallow fried duck with 2 cups water in a pressure cooker for 2 -3 whistles(Whistles no.varies with the quantity of meat and cooker size).
5.  In the same oil add the finely sliced onions & cook. When the onion becomes golden brown colour,add sliced tomatoes and makes it a gravy.Add 1 Tb sp Meat or chicken masala and fry  till the oil starts appearing. 
6. Add the stock of cooked duck to the gravy and masala mix. Combine well and boils until the gravy thickens.
7. This curry usually has less gravy, so you need to cook till the water is almost dried and each piece is thickly coated with the masala. Transfer the duck pieces to a serving dish and garnish with fried onions, potatoes & curry leaves. Serve hot with rice or appam.
8. For garnishing,Heat ghee in a pan and fry  potato slices, onion and curry leaves. 
9. Serve warm with appam or rice.

Pictorial

Notes

cooking time(no.of whistle) varies depending on the type of duck (broiler or free range)

 

Happy Cooking

Riya

Kottayam Kitchen