Kerala

Duck mappas

Name: Duck mappas
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Syrian Christian
Ingredients: 1 kg curry cut, extra skin trimmed duck; 1/2 tsp turmeric (ground turmeric); 1 tsp crushed black pepper; 1 tbsp vinegar; Salt, to taste; 1 cup water; 3 tbsp coconut oil; 2 inch cinnamon 4 cloves, 3 cardamom whole spices; 2 large sliced onion; 1 1/2 inch julienned ginger; 8 cloves sliced garlic; 5 slit green chilli; 2 sprigs curry leaves; 2 tbsp coriander powder (ground coriander); 2 tsp kashmiri chilli powder; 1 tsp garam masala; 2 medium cubed potato; 1 2/3 cups thin coconut milk; 3/4 cup thick coconut milk

Duck, coconut milk and whole spices. The reason some Kerala families are up early on festival mornings.

100 minTime

33 gProtein each

mediumSpice

The festive breakfast3 chapters · 2 min read

Make it your way

Grandma's wayKuttanad duck, whole spices and first press coconut milk.

The original

592kcal

33 gprotein

5 gfibre

100minutes

Duck mappas as Syrian Christian homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Duck1 kg, curry cut, extra skin trimmed

Turmeric (ground turmeric)½ tsp

Black pepper1 tsp, crushed

Vinegar1 tbsp

Saltto taste

Water1 cup

Coconut oil3 tbsp

Whole spices5 cm cinnamon, 4 cloves, 3 cardamom

Onion2 large, sliced

Ginger4 cm, julienned

Garlic8 cloves, sliced

Green chilli5, slit

Curry leaves2 sprigs

Coriander powder (ground coriander)2 tbsp

Kashmiri chilli powder2 tsp

Garam masala1 tsp

Potato2 medium, cubed

Thin coconut milk1⅔ cups

Thick coconut milk¾ cup

Method

6 steps

1Mix the duck with turmeric, pepper, vinegar and salt and leave for 30 minutes.
2Heat the coconut oil in a pressure cooker. Fry the whole spices for a few seconds, then add onion, ginger, garlic, green chillies and curry leaves and fry until the onions are golden.
3Lower the heat, stir in the coriander, chilli and garam masala for a minute, then add the duck and sear, turning, until it loses its raw colour.
4Add the water, close and cook for 4 to 5 whistles on medium. Let the pressure release naturally, then check the meat is tender and no pink remains near the bone.
5Add the potatoes and thin coconut milk and simmer uncovered until the potatoes are soft and the gravy thickens a little. Skim off excess fat if you like.
6Turn the heat to low, add the thick coconut milk and heat until just steaming. Do not boil. Rest for at least 15 minutes before serving.

Serve it like this

Serve in a deep bowl with a few pieces of potato on top and a stack of warm appam alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Duck mappas

Make it your way

Ingredients

Method

Make it a meal