This Kerala duck pepper roast is the only recipe you will need for a laid-back weekend cooking. Small pieces of duck meat slow-cooked until they are coated with a reduced spice base with a kick of black pepper. Mouthwatering, isn’t it?
If you have visited Alappuzha or Kottayam districts in the South Indian state of Kerala, you would have noticed duck farmers herding their hundreds of thousands of ducks in the famed backwaters. It is always a pleasure to watch the duck flocks floating on the gentle waves of the beautiful backwaters. With the scenic countryside in the backdrop, they swim alongside the houseboats and the small boats with their minders watching on.
Duck farming is a livelihood for many farmers in this region. They are reared for their meat and eggs, and there are many traditional delicacies that celebrate this delicious produce. This Kerala duck pepper roast is one such recipe from Kottayam.
Like many other recipes on this blog, this Kottayam style Kerala duck pepper roast is a mom’s recipe. I love duck delicacies, but I don’t cook with it often as it wasn’t a regular protein source in mom’s kitchen. It has been an acquired taste. I have been planning to write a duck recipe on this blog for quite some time. I called my cousin who has travelled across the country on work for a good duck recipe. He never misses a good traditional plate of food wherever he is! He called his friend who handed over the phone to his mom who makes the best duck pepper roast he has ever come across! And this recipe, my friends, is the result of that conversation.
If you live in a place where you can source duck meat, I urge you to try this recipe. If I say it won’t disappoint you, that’ll be an understatement!
About this Kerala Duck Pepper roast recipe
Duck is usually cooked with the skin on. That adds a signature flavour to this Kerala duck pepper roast. That also means you don’t have to use any oil to cook the duck in this recipe. We need a tablespoon or two when we start the cooking, to fry the onions. After that, there is no oil or no water. That’s right. We’ll be cooking the duck in its own juices and other spices that we add.
The critical part of this recipe is the initial steps of setting up the ingredients and grinding them to pastes. The actual cooking is very easy. It takes time as it involves slow cooking, but you don’t have to stand in the kitchen all the time. The main guidance being “open the lid, add 1/2 teaspoon pepper powder, mix well”. This step will be repeated until all the juices vanish from the pot and the duck pieces are coated with a thick sauce texture.
If you like this Kerala Duck Pepper Roast recipe, don’t forget to check out the following traditional classics as well.