Duck Mappas is a rich and flavorful Kerala-style curry made with duck, coconut milk, and spices. Here's a recipe:
Ingredients:
For the Duck Marinade:
1 kg duck (cut into pieces)
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp black pepper powder
Salt to taste
For the Curry:
2 tbsp coconut oil
2-3 cloves
2-3 cardamom pods
1-inch cinnamon stick
1 tsp fennel seeds
2 medium onions, thinly sliced
2-3 green chilies, slit
1 tbsp ginger-garlic paste
1 large tomato, chopped
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 cup thin coconut milk
1 cup thick coconut milk
Curry leaves
Salt to taste
Instructions:
Step 1: Marinate the Duck
1. Mix the duck pieces with ginger-garlic paste, turmeric powder, red chili powder, black pepper powder, and salt.
2. Set aside for 30 minutes to 1 hour.
Step 2: Cook the Duck
1. Heat 1 tbsp coconut oil in a pressure cooker or heavy-bottomed pan.
2. Add the marinated duck pieces and sauté for 5 minutes.
3. Add a splash of water, cover, and cook until the duck is tender (3-4 whistles in a pressure cooker or about 30-40 minutes in a pan). Set aside.
Step 3: Prepare the Curry
1. In another pan, heat 2 tbsp coconut oil. Add cloves, cardamom, cinnamon, and fennel seeds. Sauté for a few seconds.
2. Add sliced onions, green chilies, and curry leaves. Sauté until the onions turn golden brown.
3. Add ginger-garlic paste and sauté until fragrant.
4. Stir in chopped tomatoes, turmeric powder, coriander powder, and garam masala. Cook until the tomatoes are soft and the oil separates.
5. Add the cooked duck pieces along with the juices. Mix well.
6. Pour in the thin coconut milk and bring to a gentle boil. Simmer for 10 minutes.
7. Add the thick coconut milk, adjust salt, and cook for another 2-3 minutes. Avoid boiling after adding thick coconut milk.
Step 4: Serve
Garnish with fresh curry leaves. Serve hot with appam, rice, or parotta.
Let me know how it turns out!
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