Kerala Duck Roast (Tharavu Varattiyathu)
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Ingredients
- 4 duck legs
- 3 onion, finely sliced
- 2 tbsp keralan curry powder
- 20 g fresh ginger
- 6 garlic cloves
- 15 curry leaves
- 1 tbsp black peppercorns
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 1 tbsp cider vinegar
Nutrition (per serving)
- Calories
- 635 kcal
- Protein
- 37.5 g
- Carbohydrate
- 13.3 g
- of which sugars
- 6.6 g
- Fat
- 47.6 g
- of which saturates
- 18.7 g
- Fibre
- 3.6 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the duck legs in a large pan with the ground turmeric and enough water to cover; bring to the boil, then cover and simmer for 35 minutes until almost tender. Drain, reserving a little of the liquid, and shred the meat off the bone.
- 2
Heat the coconut oil in a wide pan, add the sliced onion and fry for 10 minutes until deeply golden and starting to caramelise.
- 3
Add the garlic, ginger and half the curry leaves, and fry for 2 minutes.
- 4
Stir in the keralan curry powder and black peppercorns, and cook for 1 minute.
- 5
Add the shredded duck and cider vinegar, and fry over a high heat for 10-12 minutes, stirring often and adding a splash of the reserved cooking liquid if it catches, until the duck is dark, sticky and well coated.
- 6
Stir in the remaining curry leaves and cook for 1 minute more.
- 7
Serve hot with rice or appam.
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