Kerala Duck Roast | Nadan Tharavu Roast


Unveiling Culinary Splendor of Kerala Duck Roast

Dive into the rich and aromatic world of Kerala duck roast, a culinary masterpiece that epitomizes the flavors and traditions of the southern Indian state. This tantalizing dish, renowned for its vibrant spices and succulent duck, is a celebration of Kerala’s culinary prowess.

Spice Laden Heritage Of Kerala Cuisine

Kerala’s culinary identity is steeped in a rich tradition of using an array of spices. Also termed ‘Nadan Tharavu Roast’, the dish is a shining example of this heritage, with a symphony of spices contributing to its complex and inviting flavor profile. Duck roast, with its unique amalgamation of spices, perfectly encapsulates this culinary amalgamation.

The Richness Of Duck Meat

In Kerala Duck Roast, the choice of duck meat takes center stage. The robust and distinctive flavor of duck serves as a canvas for the myriad spices, ensuring each bite is a harmonious explosion of taste.

Tenderization Techniques

Delve into the traditional methods employed to tenderize duck meat for the roast. From marination processes to slow-cooking methods, each step is crucial in achieving the perfect balance of tenderness and flavor.

Spice Medley

Kerala duck roast is renowned for its aromatic blend of spices, including curry leavescumin seeds, fennel, and black pepper. The process of marinating the duck pieces with a spicy mixture and low frying, enhances the aromatic properties, infusing the duck roast with layers of depth and complexity.

Cultural Significance

Kerala duck roast often graces the tables during festive occasions like Christmas and other celebrations. The dish serves as a testament to the culinary legacy passed down within families. Of course, there are region wise variations. From spice variations to cooking techniques, each region adds its unique touch to this iconic dish.

Local Ingredients

Kerala’s diverse landscape provides an abundance of locally sourced ingredients. Regional variations in the choice of spices and herbs influence the overall flavor profile of the duck roast. However, innovative chef’s still stay true to the essence of this beloved dish.


In conclusion, Kerala duck roast is more than a dish, it’s a journey through the vibrant culinary landscape of southern India. By delving into its intricate spice medley, cultural significance and regional variations,  you unlock the door to a culinary adventure that transcends time and borders. Join the feast, savor the flavors, and immerse yourself in the allure of Kerala duck roast.

duck roast

Kerala Duck Roast | Nadan Tharavu Roast

Prep Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Kerala
Servings 4 people


For garnishing:-


  • Grind together turmeric powder, garlic cloves, ginger, pepper, green chillies, small onions, curry leaves, fennel seeds, cumin seeds, cloves, cinnamon, cardamom and salt into a smooth paste.
  • Take 1/3 portion of the above and mix with vinegar/lemon juice.
  • Marinate the duck pieces with this mixture for 4 - 5 hours.
  • Heat half the oil in a pan.
  • Add the marinated duck pieces and fry for sometime (no need to fry it fully).
  • Heat the remaining oil in a pressure cooker and saute the remaining portion of the masala paste.
  • Add the fried duck pieces to this.
  • Pressure cook for about 30 mins approx.
  • For garnishing:- Cut potatoes into wedges and boil it.
  • Cut capsicum and tomatoes lengthwise and saute this in oil separately (should be crispy).
  • Garnish the duck roast with the above and coriander leaves.


You can visit this link Duck Curry With Coconut Milk. You can also visit this link Kerala Duck Curry.
Tried this recipe?Let us know how it was!

Response (7)
  1. m
    mina June 29, 2007

    Is it really black in colour??? How can people eat something in black coulr? I tried this with chicken . too much of masalas.

  2. r
    renjithnair June 29, 2007

    This was my first experiment with duck. The roast was very tasty though it took lot of time to clean and cook ! It thought it is as easy as cooking chicken. I had it with bread,Did not get time to cook anything else :))))

  3. m
    mona rego June 29, 2007

    It was yummmmm….. i couldn`t get small onions but tried with the ordinary big onions and it came out well. Everyone at home liked it.

  4. m
    mariam joe June 29, 2007

    Hi Mona,this is the traditional preparation and so u need to add the small onion only. The roast will be sweetish if you add big onions. This is an excellent recipie dear manju sudev. you have done a good job. Keep it up.

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