Kerala Duck Curry Recipe -Kuttanadan Recipes (2024)

FAQs

What is duck curry made of? ›

Duck Curry is a sweet and spicy curry with sliced duck breast, red curry paste, coconut milk and chunks of pineapple. It's a restaurant quality meal that's surprisingly quick and easy to make!

Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Cook for 15-18 minutes, depending how you like your duck cooked. When the duck is cooked to your liking rest the meat in a warm place for 5-10 minutes before serving.

This full-flavoured, creamy curry originated with the Christians of Kerala. It is known as 'ishtu', or stew, as this is a fusion of East and West.

Duck meat is an excellent source of protein. Protein keeps us healthy by building and repairing our muscles, skin and blood. Duck meat is an excellent source of iron, providing 50% of the iron we need in a day. Iron helps make healthy blood that flows through our bodies, giving us energy and making us grow.

Duck and goose are poultry and considered "white" meat. Because they are birds of flight, however, the breast meat is darker than chicken and turkey breast. This is because more oxygen is needed by muscles doing work, and the oxygen is delivered to those muscles by the red cells in the blood.

Soaking waterfowl in a saltwater solution replaces blood with brine. The process also adds flavor and moisture. Once brined in the refrigerator for 12 to 24 hours, the meat will be paler in color, giving it less of a livery look and more the appearance of domestic meat.

Rub the duck generously with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then. Turn the oven up to 180C/fan 160C/gas 4 and turn the duck over, roast for 30 mins and then rest for 10 mins.

Duck meat is extremely flavorful. It's an excellent source of protein and healthy fat as well as micronutrients including selenium, iron, and niacin. Duck eggs are also nutrient-dense with a similar nutrient profile to chicken eggs (with higher amounts per egg because duck eggs are larger than chicken eggs.)

When duck breast is seared at a higher temperature, the flesh quickly cooks before enough fat has rendered out, leaving you with a thick, flabby layer of fat over tough meat. When you use gentle heat, the fat has time to render off, while heat slowly transfers to the flesh through the buffer of the thick skin layer.

Why is my duck breast chewy? ›

As ducks are waterfowl, they have a thick layer of subcutaneous fat. When you look at a duck breast, you can see the fat under the skin, and though duck fat is delicious for use as a cooking fat, it is squidgy and chewy when it is in tissue form.

When the cake tester feels warm, my duck is perfectly cooked. If it's cold to the touch, keep cooking. If it's hot to the touch, the meat has overcooked. Err on the side of undercooking, though — you can always slide the meat back under the broiler to continue cooking to your liking.

Perhaps the most famous food of Kerala, idli sambar are fondly eaten in not just all households in Kerala, but everywhere else in India! The perfect combination of fermented rice cakes and a deliciously tangy curry of aromatic spices and vegetables like lentils.

Coconuts grow in abundance in Kerala, so grated coconut and coconut milk are commonly used for thickening and flavouring.

Kerala or Keralam (as it is known in the region's Malayalam language) are called 'alam' meaning 'the land of', and 'kera' meaning 'coconut'.

Although duck is poultry, it is darker in color than chicken and turkey and is considered a red meat by culinary standards.

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron.

Duck meat has a distinct flavor that is often described as rich, tender, and slightly gamey. People's enjoyment of duck meat varies, but it is considered a delicacy in many cuisines and appreciated by those who enjoy its unique taste and texture.

Peking duck is a classic Chinese dish: a beautifully bronzed, roast duck with a matchlessly crispy skin and deliciously juicy meat. The duck meat is sometimes sliced, but more often shredded and served with thin pancakes, strips of spring onion, cucumber and hoisin sauce. What is Peking duck?