X’ Mas Special Duck Roast -Malayalam video


The recipe of this Duck Roast is a Kuttanadan Style / Alleppey Style Dish. It is a traditional Christian dish of Central Travancore area, specially Kuttanad / Alleppey / Kottayam side, mainly during festive seasons like Christmas, Easter and wedding functions. Fully flavoured with spices and peppery smack, am sure u r going to love this recipe of Duck Roast / Piralan from now on. This dish used to make entry into our maternal kitchen at Thiruvalla, once in a year and we had to wait for another year to welcome the visit of this special scrumptious guest. However, after my marriage, this was a very common dish in my husband’s tharavadu at Kavalam to welcome any special guest. But it was more like Tharavu Mappas they used to make, to pool with “Pacharotti” (bakery bought freah bread) or palappam. Kuttanadan Duck Roast is very appealing as the meat is juicy and is delicately cooked in flavour rich spices and pepper to make it extra scrumptious.

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Kuttanadan Special Tharavu Roast is one of my special recipe gifts for you, in this season of sharing and special family fun time! Try recreating this special festive dish during this Christmas season and enjoy !!!!! Wishing you a joyful X’Mas season!!



Duck – 1.1 kg

Onion Big – 2 small

Garlic – 10 nos

Shallots – 30 nos

Ginger – 1 Medium pc

Coconut Slices – ¼ pc

Coriander Powder – 2 tbsp

Chilly Powder – 2 tbsp

Garam Masala

(Cinnamon +Fennel Seeds +

Cardamom +Cloves) – 2 tsp

Turmeric – 1 tbsp

Cumin Seeds – ½ tsp

Pepper (coarse powder) – 1 tbsp

Coconut Milk – ½ cup

Vinegar – 1 tbsp


Potato – 1 no

Shallots – 5 nos

Mustard Seeds – 1 tsp

Curry Leaves – 4 stalks

Coconut Oil – 1 cup

Method of preparation

detail show in video watch now

video by:CURRY with AMMA

Clean the duck and cut into medium size pieces, along with the skin. Marinate with salt and rest for ½ hour so that the muddy smell of the duck will get rid off. Wash the pieces properly.

Into a sauce pan add the duck pieces, 1 tsp turmeric powder, 1 tbsp chilly powder, 1 tsp pepper powder and enough salt. Marinate the duck pieces with the hand itself and add 2 glasses of water and mix well with a spoon. Close with a lid and cook on medium flame for around 15-20 minutes or until the duck pieces are soft cooked and the gravy is fully reduced. (If using a pressure cooker, make 2 whistles on medium flame).

Into another pan, add ½ cup coconut oil and once hot, add the cooked duck pieces and slightly fry the pieces in batch and remove from oil and keep aside. Don’t let the pieces to fry deep.

Into the same oil, add 2 dry red chillies and mustard seeds to splutter and the curry leaves. Now add the chopped ginger and the chopped garlic and sauté until the aroma comes out. Now add the coconut slices, rest of the turmeric powder, shallots and the onions (keep aside a handful of sliced onions) and sauté well. Add little salt to boost the sautéing of onions. Add the cumin powder, pepper powder, garam masala and the coriander powder and sauté until the raw flavor of the masalas are over. Once the masalas are done with, add the chilly powder and sauté on low flame.

Now add the fried duck pieces along with the gravy if any and sauté on low to medium flame again until well mixed. Now add a tbsp. of vinegar into the pan (missed to show this in ingredient section of video) and mix again so that the duck pieces get softer and adds on a slight sourness to the dish, since we are not adding tomatoes here. Add 2-3 curry leaves, add ½ glass boiled water and mix well. Check the salt level at this stage. Now close the pan with a banana leaf itself which gives an add on flavor for the duck roast, and close with a lid. Let the gravy be reduced and the oil be separated. Unlike the chicken, duck has more ghee in its flesh and skin. Open the lid after 5 minutes. Now the gravy has reduced and the oil has separated from the gravy. Here into the pan goes a handful of freshly sliced onion kept aside (this gives special flavor for the dish). Mix well and sauté for a min. Finally add ½ cup of coconut milk (missed to show this in ingredient section of video) and mix well and switch off the flame.
For final garnishing, use the fried dry red chillies, fried sliced potatoes, fried shallots and fried curry leaves.

Extremely flavoured, spicy, peppery, scrumptious Kuttanadan Style Tharavu Roast / Piralan is ready which goes best with rice, appams or with any main dish of your choice. ENJOY this Festive Season