24 Oct

I am always looking forward to dinner with my loved ones – Sebastien Rouxel


We always pass by the Kuttanad region to get home and back….
We do these trips often, from Thiruvalla to Cochin via the Changanacherry – Alleppey route….’coz we live in Thiruvalla and Cochin is my home-town.

Called the Venice of Kerala, Kuttanad and the Vembanad Lake is a tourist spot with the popular back waters and the lovely house boats….also, the place is visually stunning….with paddy fields which seem to change colour every season, and varied hues of green (sometimes its a lush green carpet as far as the eye can see, sometimes the place is submerged in water due to the heavy rains) the place has an old world charm.. the ”Far from the Madding Crowd”  kinda place.


I love it for another reason too, for the Kuttanadan ducks…you see them floating in the waters, a hoard of them, and is a source of income for those who rear them .

And they are phenomenal in taste…Simply fantastic. We have people from distant places come here (some even crossing state lines!) to either buy the ducks or to sample a savoury meat dish.


Have always wondered what gives these ducks their amazing taste…some people attribute it to the particular feed it is fed and some say its ‘coz of the type of water it waddles in most of the time…in fact, I wait till I get my hands on these ducks to cook a Duck roast or Duck curry.

Thankfully, we have a dear friend who gets the meat straight from the duck rearers. I’ve also been recently informed that the male duck is priced over the female, as the female ducks don’t put on as much flesh.

duck roast
I have got this lip smacking recipe with a few of my alterations, from a recipe book called “Tastebuds“, which had a particular issue featuring Kuttanadan duck…Of the Malayalam culinary books that I have tried, I must say “Tastebuds” is a cut above the rest, with precise amounts and balanced flavor.

This recipe in particular, is one of the best. Enjoy!

Duck Roast

INGREDIENTS (Re-printed with permission)

Duck, cleaned and cut into small pieces- 500 gms

Peppercorns,crushed – 3 tsp

Chilli powder – 3 tsp

Coriander powder – 3 tsp

Turmeric Powder – 1/4 tsp

Onions, chopped – 300 gm

Tomatoes, chopped – 200 gm

Green chillies, slit – 4

Ginger,julienned – 2 pieces

Garlic, chopped – 4 cloves

Coconut oil – 150 ml

Thick coconut milk – 150 ml

Garam Masala – 1 tsp

Curry leaves – a sprig

Salt – To taste

Duck Roast


Saute the chopped Onions, the slit green chillies, julienned ginger, and chopped garlic in Coconut oil in an Iron Kadai.

Once the onions are fairly browned, mix in the Chilli powder, Coriander powder and the Turmeric powder and saute again a few minutes.

Add the chopped tomatoes, and once it turns mushy, add the duck pieces, a little water and pressure cook till tender.

Add in the garam masala and the crushed pepper corns, and add the coconut milk and keep stirring till gravy turns nice, thick and browned.

Crush the fried curry leaves and sprinkle them on the top. Serve.


Posted by on October 24, 2014 in Uncategorized


Tags: , ,

11 responses to “KUTTANADAN DUCK ROAST

  1. johnthomas1931

    October 25, 2014 at 2:16 am

    Lovely. You did the appropriate pictures too. Good luck Mol. I live because of prayers. Pl do not stop it. Love.aunty John Thomas

    Sent from my iPad


  2. Flavor Rules

    October 25, 2014 at 7:38 am

    For this post, only the last three pictures are mine aunty!

  3. Neil

    October 26, 2014 at 6:36 pm

    Looks Yummy….

  4. michellemichellemanu

    November 24, 2014 at 8:19 pm

    Oh Sharon! You have me craving Duck Roast now! Drool! Drool!Drool! I am definately visiting you this vacation and you better have this Duck Roast and your Hot Milk Cake ready for me :-))
    we do have some big time catching up to do!

  5. Flavor Rules

    November 25, 2014 at 7:32 am

    Absolutely Michelle, Come home!!!!!

  6. Adil

    January 20, 2015 at 10:13 am

    The duck roast looks so yumm!You’r blogs are so amazing chechi. I am a freind of shruthi shiney and gayathri’s.I happened to see the page. I was reading the rest of the posts and all the posts just made me smile delightfully. You write so well. God bless you and keep writing. 🙂

    • neilwithjesus

      January 21, 2015 at 10:44 am


      John 3:16

    • Flavor Rules

      January 21, 2015 at 10:50 am

      Thank-You so much Adil! So happy you like the blog.
      Come over some time when the girls are around, will make the Duck Roast for you, smile…you have some amazing friends,:)

  7. Ajith Kumar

    March 27, 2016 at 1:55 am

    Sharon. Thanks a lot ..will try this at home than eating Ulli curry outside.

    • Flavor Rules

      March 27, 2016 at 3:50 pm

      Yes Ajith,it’s a good recipe, do give it a try, smile.


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