Kuttanadan Duck Roast Recipe | Traditional Cast Iron Cooking

Kuttanadan Duck Roast is a rich and spicy Kerala backwater delicacy slow roasted with shallots, spices, coconut oil, and curry leaves. Cooking this recipe in cast iron brings out deeper flavor and gives the roast its authentic texture.

Best Cookware to Use

• Cast iron Kadai/ Bronze uruli 

Ingredients

• Duck: 1 kg cleaned and cut
• Shallots: 250 g sliced
• Ginger garlic paste: 2 tbsp
• Kashmiri chilli powder: 2 tbsp
• Coriander powder: 1 tbsp
• Turmeric powder: 1/2 tsp
• Black pepper powder: 1 tsp
• Garam masala: 1 tsp
• Green chillies: 3 slit
• Curry leaves: 3 sprigs
• Coconut oil: 5 tbsp
• Salt: as required

Preparation

1. Wash the duck pieces well and drain excess water.
2. Mix chilli powder, coriander powder, turmeric, pepper, ginger garlic paste, and salt.
3. Apply the masala over the duck pieces and marinate for 45 minutes.

Step-by-Step Cooking Instructions

1. Heat a cast iron kadai and add coconut oil.
2. Add curry leaves and sliced shallots.
3. Sauté until golden brown.
4. Add green chillies and marinated duck pieces.
5. Cook on medium flame for 10 minutes while stirring occasionally.
6. Cover and cook on low flame for 30 to 40 minutes until the duck becomes tender.
7. Add garam masala and black pepper powder.
8. Roast uncovered for another 10 minutes until the masala thickens and coats the duck.
9. Serve hot with appam, pathiri, or Kerala rice.

Why Natural Cookware Works Best

Cast iron/bronze cookware holds heat evenly and helps the duck roast slowly without drying out. The slow caramelization of shallots and spices creates the traditional Kuttanadan flavor.

Small Tip

Add a small spoon of coconut oil at the final roasting stage for extra aroma and shine.