Kerala

Kuttanad duck roast

Name: Kuttanad duck roast
Total time: 1 h 40 min
Yield: 5 servings
Cuisine: Kerala
Ingredients: 1 kg duck curry cut duck; 3 large sliced onion; 2 medium tomato; 2 tbsp ginger garlic paste; 4 green chilli; 2 tsp crushed black pepper; 1 tbsp kashmiri chilli powder; 1 1/2 tbsp coriander powder (ground coriander); 1/2 tsp turmeric (ground turmeric); 2 tsp garam masala; 1 tbsp vinegar; 1 large wedges potato; 2/3 cup thick coconut milk; 3 1/2 tbsp coconut oil; 4 sprigs curry leaves; 1 1/4 cups water; Salt, to taste

Duck roasted in onions, pepper and coconut milk. Kuttanad's Easter showstopper.

100 minTime

30 gProtein each

mediumSpice

Tharavu roast2 chapters · 1 min read

Make it your way

Grandma's wayDuck, browned onions, vinegar and coconut milk.

The original

542kcalsame

30 gproteinsame

6 gfibresame

100minutessame

Tharavu roast, Kuttanad style.

Per serving, worked out from the ingredient table.

Ingredients

Duck1 kg duck, curry cut

Onion3 large, sliced

Tomato2 medium

Ginger garlic paste2 tbsp

Green chilli4

Black pepper2 tsp, crushed

Kashmiri chilli powder1 tbsp

Coriander powder (ground coriander)1½ tbsp

Turmeric (ground turmeric)½ tsp

Garam masala2 tsp

Vinegar1 tbsp

Potato1 large, wedges

Thick coconut milk⅔ cup

Coconut oil3½ tbsp

Curry leaves4 sprigs

Water1¼ cups

Saltto taste

Method

5 steps

1Marinate duck with turmeric, pepper, half the chilli, vinegar and salt for 1 hour.
2Pressure cook duck with water for 5 whistles. Let pressure release naturally.
3Fry potato wedges in coconut oil and set aside. In the same oil, fry onions until deep brown, then ginger garlic paste, green chillies and powders.
4Add tomato and cook down. Add duck and stock and roast until thick.
5Add coconut milk, garam masala, potatoes and curry leaves; simmer 5 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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

Kerala

Kuttanad duck roast

Duck roasted in onions, pepper and coconut milk. Kuttanad's Easter showstopper.

100 minTime

30 gProtein each

mediumSpice

Tharavu roast2 chapters · 1 min read

Make it your way

Grandma's wayDuck, browned onions, vinegar and coconut milk.

The original

542kcalsame

30 gproteinsame

6 gfibresame

100minutessame

Tharavu roast, Kuttanad style.

Per serving, worked out from the ingredient table.

Ingredients

Duck1 kg duck, curry cut

Onion3 large, sliced

Tomato2 medium

Ginger garlic paste2 tbsp

Green chilli4

Black pepper2 tsp, crushed

Kashmiri chilli powder1 tbsp

Coriander powder (ground coriander)1½ tbsp

Turmeric (ground turmeric)½ tsp

Garam masala2 tsp

Vinegar1 tbsp

Potato1 large, wedges

Thick coconut milk⅔ cup

Coconut oil3½ tbsp

Curry leaves4 sprigs

Water1¼ cups

Saltto taste

Method

5 steps

1Marinate duck with turmeric, pepper, half the chilli, vinegar and salt for 1 hour.
2Pressure cook duck with water for 5 whistles. Let pressure release naturally.
3Fry potato wedges in coconut oil and set aside. In the same oil, fry onions until deep brown, then ginger garlic paste, green chillies and powders.
4Add tomato and cook down. Add duck and stock and roast until thick.
5Add coconut milk, garam masala, potatoes and curry leaves; simmer 5 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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

Kuttanad duck roast

Make it your way

Ingredients

Method

Kuttanad duck roast

Make it your way

Ingredients

Method

Make it a meal