Kerala Duck Roast (Tharavu Roast)

In Kuttanad, the rice-growing backwaters of Kerala, farmers keep ducks in the paddy fields. Tharavu roast is the dish for Christmas and Easter: duck pieces cooked with whole spices, then roasted in a thick, dark onion masala and finished with coconut milk.

Use duck legs if a whole duck is too much. Serve with appam or bread.

• Serves 4
• Prep 25 min
• Cook 90 min
• gluten-free · dairy-free
• Famous in Kerala

Ingredients

• 1.2 kg duck (or 4 duck legs), in pieces, skin and excess fat removed
• 1 tsp turmeric, 1 tsp crushed pepper, 1 tbsp vinegar, salt for cooking
• 3 tbsp coconut oil
• 3 onions, finely sliced
• 1 tbsp each ginger and garlic, chopped
• 3 green chillies, slit
• 2 sprigs curry leaves
• 2 tsp coriander powder
• 1 tsp Kashmiri chilli powder
• 1½ tsp garam masala
• 1 tsp crushed black pepper
• 2 potatoes, quartered and fried (optional)
• 200 ml thick coconut milk

Method

1. Cook the duck with turmeric, pepper, vinegar, salt and 300 ml water until tender: 60 minutes covered, or 5 whistles in a pressure cooker. Keep the stock.
2. Heat the coconut oil and fry the onions slowly until dark brown, 15–20 minutes. Add ginger, garlic, green chillies and curry leaves.
3. Add coriander, chilli and 1 tsp garam masala and fry for 2 minutes.
4. Add the duck pieces and 150 ml of the stock. Roast on medium heat, turning, until the masala clings to the duck, 10 minutes.
5. Add the coconut milk, the fried potatoes, pepper and remaining garam masala. Simmer until thick, 5 minutes.

Tip: Skim the fat from the duck stock and use it instead of coconut oil for even more flavour.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.