Kuttanadan Peppery Duck


Kuttanadan Peppery Duck

Marinated duck breast cooked in masala
Prep Time 30 mins
Total Time 30 mins
Cuisine Kerala
Servings 4 people


For marination:

Varutha masala:


  • Remove the skin from the duck and trim every bit of fat from the flesh.(opting for a healthy lifestyle). Cut the duck into cubes, wash several times and drain well.
  • Marinate the duck pieces in turmeric,pepper powder, kootu masala, salt and minced garlic. Leave to marinate in the refrigerator for an hour.
  • Heat a non stick pan and fry the coconut and slice onions without oil. :- Keep stirring all the time so that the coconut is evenly browned.
  • Switch off the flame and add the coriander powder.
  • Grind it without water and keep it aside.
  • Heat coconut oil in a heavy bottomed pan add the marinated duck, flip it with a spatula and let it sear. :- Seal all the juice in the meat. This part is important - If your pan is not hot enough, water will ooze out from the flesh. :- Keep stirring all the time, till the color of the flesh changes.
  • Take a pressure pan, transfer the duck pieces into the pressure pan add 1 cup water, close the lid and cook till it is firm and soft.
  • Heat oil in a deep pan, add cinnamon, cloves, the sliced onions (1 cup) ginger, garlic, slit green chillies and curry leaves and stir.
  • In the mean time, soak the masala powders (coriander, turmeric, chilly, vinegar, kootu masala and pepper) in hot water just enough to soak.
  • When the onions turn golden brown stir in the masala paste into the deep pan, keep stirring so that they don¦t stick to the bottom. Stir till the masalas are well combined and aromatic.
  • Remove the duck pieces and the broth from the pressure pan and add it to the masalas in the deep pan.
  • Cook it on simmer till semi dry. If the contents is dry already,
  • Add 1/2 to 1 cup of hot water and continue to simmer. :-You will get the duck pieces well coated in the masala.
  • :- Transfer the Kuttanadan Peppery Duck dish to a warm platter and serve hot!!!
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