Kuttanadan duck roast

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
Duck 1/2 kg (after cleaning)

Shallots (small onion) 1/4 cup, chopped

Ginger and garlic 1 - 1.5 teaspoon, chopped

Chilly powder 1-1.5 teaspoon

Coriander powder 2-3 teaspoon

Turmeric powder 1/4 teaspoon

Garam masala 1-1.5 teaspoon

Black pepper powder 1/2 teaspoon

Vinegar 2 tablespoons

Curry leaves

Oil and ghee

Onion 2, sliced finely

For garnishing

Onion 1 small, sliced finely

Potato 1 medium, cut into wedges and boiled

Curry leaves


  • Grind number 2 ingredients into a fine paste. Marinate the cleaned duck pieces with half of the ground paste. Keep it aside for 1 hour.
  • Heat oil in a pan (you can use a combination of oil and ghee also) and shallow fry the marinated duck pieces till it turns golden brown colour. Keep it aside. In the same oil add the finely sliced onions and cook. When the onion becomes golden brown colour add the remaining half of the ground masala. Fry it till the oil starts appearing. Add 2 cups of boiling water to the onion and masala mix. Combine well.
  • Transfer the fried duck pieces and the onion gravy to a pressure cooker. Cook till the duck is done. The cooking time varies depending on the type of duck (broiler or free range).Once the pressure is gone, open the cooker and cook till the gravy thickens. This curry usually doesn't have much 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 and curry leaves. Serve hot with rice or appam.
  • For garnishing:
    Heat oil/ghee in a pan and fry the boiled potato wedges, remove from pan, In the same oil fry the thinly sliced onions and curry leaves.


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