Duck Roast (Tharavu Roast) – Kuttanadan Style
Duck Roast (Tharavu Roast)
Duck Roast is a traditional Christian dish in Kerala and a special fare during all exceptional occasions like wedding, Christmas and Easter. Kuttanadan Duck Roast is very delicious as the meat is juicy and is delicately cooked in flavour rich gravy filled with spices and pepper to make it extra scrumptious. During my childhood, Tharavu Roast /duck roast etc. made its entry mostly during Easter or Christmas to our kitchen. We would eagerly wait for the next special occasion for another visit of this palatable guest. However, after my marriage, I never had to wait that long as we get fresh Tharavu (Duck) easily in Champakulam. And my mummy (mil) is a blessed expert in that department. Mummy’s Tharavu Mappas and Tharavu Roast, both are deliciously yummy and while I love her Tharavu Mappas/ Duck Mappas with Palappam, Kallappam, Idiyappam etc., it is the Tharavu Roast that I love more.
The tradition of celebrating these special moments with the whole family is so wonderful. The joy and gusto of every celebration during my childhood is still embedded in my mind. Easter Holy week celebration begins with Palm Sunday; the excitement and procession with palm leaves, shaping them into crosses, singing Hosanna and then relishing the yummy Kozhukatta! Then comes the Maundy Thursday, the most holy day; the long Holy Mass in the church, then helping my mom preparing the crosses for the Pesaha Appam and Paal, and waiting for grandpa to cut the Pesaha Appam and call each one by name. Good Friday was observed with all its seriousness, almost whole day was spent in the church fasting with only a midday meal of Kanji, Payar and pickle. Holy Saturday the kitchen would be buzzing with Easter preparations. Christmas memories are bright and colorful, with stars and decorations and carol singing, crib making etc. I try my best to keep these traditions alive, so that my kids have wonderful childhood memories like us and continue the tradition with the same enthusiasm.
Coming back to our recipe for the day, the famous Kuttanadan Duck Roast: the duck we get in Alleppey side is more fleshy and tasty than any other and that is what makes Kuttanadan Tharavu Roast more special. Most of the Alleppey side dishes like Kakka Irachi ularthiyathu, Prawns roast, Fish curry, Karimeen Mappas etc are special because everything is freshly available. Alleppey is a beautiful region with many lakes and abundant seafood. Fleet of ducks in the farms and lakes are a common sight there. This Kuttanadan Special Tharavu Roast is one of my special recipe gifts for you, in this season of sharing and special family time! Entertain in style and savour all the exotic dishes. Create your Perfect festive meal from my exotic recipe collection, like Mutton stew, Veal stew, Fish Molee,Beef Ularthiyathu, Pork Roast, Thalassery Mutton Biriyani, Thalassery Chicken Biriyani, or Tandoori chicken, Wishing you a joyful festive season!!
Time: 30 mts
|Duck / Tharavu with skin||: 1.5 kg|
|Onion||: 3 nos|
|Garlic||: 10-15 cloves|
|Ginger||: 2’ piece|
|Curry leaves||: 4 sprigs|
|Green Chilly||: 8 nos.|
|Tomato||: 2 nos.|
|Red Chilly Pdr||: 1 tsp|
|Coriander Pdr||: 2 tbsp|
|Turmeric Pdr||: 1 tsp|
|Pepper pdr||: 2 ½ tsp|
|Garam Masala Pdr||: 1 tsp|
|Perumjeerah (Fennel seed) Powder||: ½ tsp|
|Cardamom (Elakka)Powder||: ½ tsp|
Clean the Tharavu/ Duck nicely. (This may consume much time if the feathers are not properly taken out of the skin). Cut the Tharavu into medium big pieces. Marinate with salt and little Turmeric powder. Slice Onions thinly, crush ginger and garlic. Heat coconut oil in a Pressure cooker, add onion, slit green chillies and curry leaves and sauté. When limp, add crushed garlic, ginger and sauté. Add all the spice powders except Cardamom powder and sauté. Add chopped tomatoes and fry for another two minutes. Add the Duck pieces and mix well. Add enough salt and pressure cook for 5 minutes. Once the pressure is down, simmer the gravy after removing excess fat/ oil if any. (I always skim the fat, for health reasons, it is better do away with excess fat). When the gravy thickens, add the powdered Cardamom powder, mix well and take it off the flame. Serve hot.
- Green chilly should be medium spicy. If it is too hot, add less.
- The spice measure mentioned here is medium spicy, if you want it spicier please increase the Chilly powder.
- The fat if excess, should be removed after cooking. Just remove the top layer of clear fat/ oil from the gravy.
- Duck should be cooked with skin to add to the taste.
Please try and let me know if you like it. God Bless!!