Department of Cultural Affairs, Government of Kerala

Kerala Culture

Duck Roast


Cleaned duck – ½ Kg
Chopped ginger – 2 tsp
Garlic skinless pods- ½ cup
Green chilly slits – 6 nos
Turmeric powder – 1 tsp
Pepper powder – 3 tsp
Shallots cut into two – 1 ½ cup
Cumin seeds – ½ tsp
Cloves – 6 nos
Cinnamon – 2 sticks
Cardamom – 3 nos
Fennel seeds – 1 tsp
Curry leaves – as required
Vinegar – 2 tsp
Salt – as required
Curry leaves – as required
Coconut oil – as required
Tomatoes – as required

Method of Preparation:

Grind garam masala (cinnamon, cloves, cardamom, fennel seeds) and dry curry powders (turmeric, pepper). Marinate the duck with half of the ground mixture along with salt and vinegar for 2 hours. In a pan, add 4 tsp of oil. Add duck with the marinated mixture and fry it. In a pan, add 3 tsp of oil. Add shallots and curry leaves along with the remaining half of the ground mixture and salt. Sauté it well with the fried duck. Garnish with fried onions, tomatoes and curry leaves.


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