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Main Course

Kuttanadan Peppery Duck

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for festivals and grandchildren make excuses to visit for.

Ingredientsfor 4 servings

600 g Duck tender breasts
1 tsp Turmeric powder
2 tbsp Garlic — minced
2 tbsp Black pepper
1 tsp Kootu masala
Salt, to taste
2 tbsp Coconut — grated
2 tbsp Small onions — sliced
1 tsp Coriander powder

Preparation

Step 1
Remove the skin from the duck and trim every bit of fat from the flesh.(opting for a healthy lifestyle). Cut the duck into cubes, wash several times and drain well.
Step 2
Marinate the duck pieces in turmeric,pepper powder, kootu masala, salt and minced garlic. Leave to marinate in the refrigerator for an hour.
Step 3
Heat a non stick pan and fry the coconut and slice onions without oil. :- Keep stirring all the time so that the coconut is evenly browned.
Step 4
Turn off the heat and add the coriander powder.
Step 5
Grind it without water and set aside.
Step 6
Warm coconut oil in a heavy bottomed pan add the marinated duck, flip it with a spatula and let it sear. :- Seal all the juice in the meat. This part is important - If your pan is not hot enough, water will ooze out from the flesh. :- Keep stirring all the time, till the color of the flesh changes.
Step 7
Get a pressure pan, transfer the duck pieces into the pressure pan add 1 cup water, close the lid and cook till it is firm and soft.
Step 8
Heat the oil in a deep pan, add cinnamon, cloves, the sliced onions (1 cup) ginger, garlic, slit green chillies and curry leaves and stir.
Step 9
In the mean time, soak the masala powders (coriander, turmeric, chilly, vinegar, kootu masala and pepper) in hot water just enough to soak.
Step 10
When the onions goes golden brown stir in the masala paste into the deep pan, keep stirring so that they don¦t stick to the bottom. Stir till the masalas are well combined and aromatic.
Step 11
Remove the duck pieces and the broth from the pressure pan and add it to the masalas in the deep pan.
Step 12
Cook it on simmer till semi dry. If the contents is dry already,.
Step 13
Add 1/2 to 1 cup of hot water and continue to simmer. :-You will get the duck pieces well coated in the masala.
Step 14
Transfer the Kuttanadan Peppery Duck dish to a warm platter and serve hot!

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

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Preparation

Step 1

Remove the skin from the duck and trim every bit of fat from the flesh.(opting for a healthy lifestyle). Cut the duck into cubes, wash several times and drain well.

Step 2

Marinate the duck pieces in turmeric,pepper powder, kootu masala, salt and minced garlic. Leave to marinate in the refrigerator for an hour.

Step 3

Heat a non stick pan and fry the coconut and slice onions without oil. :- Keep stirring all the time so that the coconut is evenly browned.

Step 4

Turn off the heat and add the coriander powder.

Step 5

Grind it without water and set aside.

Step 6

Warm coconut oil in a heavy bottomed pan add the marinated duck, flip it with a spatula and let it sear. :- Seal all the juice in the meat. This part is important - If your pan is not hot enough, water will ooze out from the flesh. :- Keep stirring all the time, till the color of the flesh changes.

Step 7

Get a pressure pan, transfer the duck pieces into the pressure pan add 1 cup water, close the lid and cook till it is firm and soft.

Step 8

Heat the oil in a deep pan, add cinnamon, cloves, the sliced onions (1 cup) ginger, garlic, slit green chillies and curry leaves and stir.

Step 9

In the mean time, soak the masala powders (coriander, turmeric, chilly, vinegar, kootu masala and pepper) in hot water just enough to soak.

Step 10

When the onions goes golden brown stir in the masala paste into the deep pan, keep stirring so that they don¦t stick to the bottom. Stir till the masalas are well combined and aromatic.

Step 11

Remove the duck pieces and the broth from the pressure pan and add it to the masalas in the deep pan.

Step 12

Cook it on simmer till semi dry. If the contents is dry already,.

Step 13

Add 1/2 to 1 cup of hot water and continue to simmer. :-You will get the duck pieces well coated in the masala.

Step 14

Transfer the Kuttanadan Peppery Duck dish to a warm platter and serve hot!