Kerala Duck Pepper Roast - Kottayam Style
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Kerala Duck Pepper Roast

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?
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Appetizer, Main Course, Main Dish, Side Dish
Cuisine: Kerala
Servings: 4 people


  • 1 kg duck medium pieces, cleaned, with skin
  • 3 medium onions thinly sliced
  • 2 medium tomatoes chopped
  • 1/2 cup black pepper powder you might not need it all
  • salt
  • 2 tablespoons coconut oil

Ground Paste 1

  • 2 pods garlic 2 full pods of garlic peeled
  • 1 piece ginger
  • 10 green chillies
  • 2-3 sprigs curry leaves

Ground Paste 2

  • 2 tablespoons black pepper coarse powder
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon turmeric powder
  • 10 Cashew nuts
  • 1 teaspoon poppy seeds khus khus


  • Prepare the ground paste 1 ingredients ready.
    Prep the ingredients for ground paste 1
  • Chop the ginger, garlic, and green chillies.
  • Prepare the ground paste 2 ingredients ready.
    Prep the ingredients for the ground paste 2
  • Soak the cashew nuts and poppy seeds in lukewarm water for 10 mins and drain off the water.
  • Grind the ingredients for the first ground paste in a blender to a coarse paste. Transfer to a bowl.
    Green chilli paste is ready
  • Now grind the ingredients for the second mix to a coarse paste. Transfer to a bowl and keep aside.
    Ground paste 2 is ready
  • In a cheenachatti (cast iron pan or any thick bottom pan), heat some oil, and shallow fry the onions on a low flame.
    Saute the onions
  • Once the onions are tender, add the green chilli paste.
    Add the green chilli paste to onions
  • Mix well, and continue cooking till the oil start emerging from the mix.
    Continue frying till the onions are cooked through
  • Add salt.
  • Add the chopped tomatoes. Combine well and continue stirring.
    Add tomatoes
  • Once the tomatoes start disappearing into onions add the second ground paste and mix well.
    Add the ground paste 2 and mix well
  • Now add the duck pieces, mix well, and cook on a low flame with the lid closed.
    Add the duck pieces and combine well
  • You don't have to add any water.
  • Open after 15 minutes. You'll see the the duck starting to get cooked in the juices.
  • Add 1/2 teaspoon black pepper powder, mix well, close the lid, and continue cooking.
  • Cook for 5 minutes, open the lid. Add 1/2 teaspoon black pepper, mix well, and continue cooking with lid back on.
  • Keep cooking. Every time you open the lid add black pepper, mix well and continue cooking.
    Add pepper powder every time you open the lid
  • Once the meat is cooked well, continue roasting without the lid on.
    Open the lid and reduce till all the water evaporates
  • You can increase the flame to medium now, and reduce till all the juices vanish, and the duck pieces are coated in a thick, fully reduced sauce.