KUTTANADAN DUCK ROAST

There was a time when I thought that my Instagram inbox would literally get stuck with the number of photos I was getting from you readers after making my Amma's Kuttanadan Chicken Roast. It's a phenomenal recipe and I cannot tell you how much it's been loved by everyone! Everytime I hear the word Chicken Roast or Duck Roast, it has a festive feel to it. Now that Christmas is literally around the corner, I thought I'd share my favourite Duck Roast recipe with you all so that you can put that one on your Christmas Menu this year! I don't know about you but my Christmas party menu is ALL set, already! So if you are like me and plan menus a over a month ahead of time, you are my people! :-)

I've made this recipe a number of times already and it gives consistent results each time. There's barely anything to do at all but at the end of it, you are rewarded with the most tastiest Duck Roast ever! I made this today to serve alongside Appam. So I made the gravy a little more loose than I would if I were to serve it with rice and kachiyamoru. So go with what you need it for. Usually duck is sold with skin-on. We use it as is and that's the ideal way to get the maximum flavor for the curry. I buy our duck from the Oriental store but the duck we get here are heavy on the skin and fat so I trim any excess or loose skin and discard it. I don't use the giblets,that also goes into the bin.

We are a duck-meat loving family. When I was in India, our duck always came from Pallikuttumma. It was and still is the most tastiest duck that I've ever eaten. The meat is dark and so good! Whenever we go to Pallikuttumma, Achamma aunty will make sure there's a duck curry on the table especially for Appa. Since Appa loves it so much, Amma would buy some and freeze it to take with us to Kannur. Amma's most favourite way of cooking a 'Tharavu' is by using her Ammachi's Tharavu Piralen recipe, which I agree is my favourite too!

Velliammachi passed away when I was three, around Zara's age. So I don't recollect eating anything that she made with her hands. I personally feel, heirloom recipes are the best possible ways to taste what your ancestors cooked. So whenever Amma makes Tharavu Piralen and whenever I make it at home, it gives me an extra special feel and I make that curry with the utmost care, love and attention.
While today's dish is Duck Roast which by the way is a recipe from one of my most used cookbooks - Ente Tharavdu Pachakam by Aswathy Mathan, it is again an heirloom recipe from the author's family. No wonder it tastes exceptional!

KUTTANADAN DUCK ROAST
Serves 4-6

Ingredients:
1 kilo cleaned & cut duck

1 tablespoon white vinegar
1 tablespoon khus khus,soaked in 2 tablespoon water
1 tablespoon ground coriander
1/2 tablespoon Kashmiri chili powder
1 teaspoon garam masala
1 teaspoon turmeric powder
6 cloves garlic
1 inch piece ginger
2 medium onions
10 pearl onions
1 1/4 - 1 1/2 teaspoon salt

1 teaspoon ghee
1/4 cup coconut oil
1 tablespoon sliced pearl onions
Curry leaves
Thinly sliced fried potatoes, optional

Method: 
Grind together all the ingredients from white vinegar through salt into a fine paste. You don't have to add water, onions will take care of it.
Into a large pan, add the duck pieces and pour the ground paste over it. Mix well and let it marinate for an hour. Once the time is up, add 1 cup water and cook the duck covered on medium heat until it's almost cooked,about 35 minutes. Separate the almost-cooked pieces from the gravy.
In a large pan, preferably with tall sides to avoid spluttering, heat the coconut oil and add a couple sprigs of curry leaves. Add the duck pieces to it,a few pieces at a time and fry until golden on all sides. Repeat until all pieces are fried.
To the remaining oil, add the ghee and saute the sliced pearl onions. Pour the reserved gravy into it along with the fried duck pieces and let it come to a boil. It will thicken very quickly and darken in colour as well.
Adjust the consistency as per your need. Check for seasonings and serve garnished with thinly sliced and fried potatoes on top!

I cannot tell you enough how much I want you all to try this recipe. It's so good! Like I mentioned earlier, the gravy consistency is upto you. If it's to be served with Appam, it needs more gravy, so stop as soon as the gravy and pieces come to a boil. If you want to serve it with rice and kachiyamoru (deadly combo!!!), reduce further till the pieces gets coated with the gravy.

Ian and Zara love Duck Roast as much as we both do! Usually one kilo of chicken last for atleast two or three meals but when it's Duck Roast, it vanishes!