Kerala Tharavu Roast is a must-have delicacy on your trip to Kerala. It is prepared by slow-cooking duck meat in an assortment of spices.
It has been a while since I have been thinking of posting a Duck delicacy. Now that I am in the heart of Kerala, Kottayam – Central Travancore, I get to relish a lot more variety of food. Uh, no offense to anyone, but I am biased that way. The husband hailing from Trivandrum had never had Karimeen Pollichathu till he got married to this typical Kottayam girl. So, I get to boast and show off in front of him about such delicious dishes.
Come to Central Travancore, typically, Kuttanad and Kottayam – Alleppey districts, you get to enjoy a variety of dishes made of duck meat. Duck farming is popular in these regions and they are reared for its meat and eggs.
This recipe is of my Dad’s. As you know by now, Mom and Dad have played a big part in this A to Z Challenge- helping me choose the food for the letters, finding out hidden treasured recipes, and even cooking quite a few of them. I ain’t ashamed to share that, in fact, Dad had cooked this lip-smacking dish while all I did was slice the onions and assist him.
How to Prepare Kerala Duck Roast
The best part of the recipe is that there is hardly any oil used. For the Kerala Duck Roast, we leave the skin on which means it is cooked in its own juices and fat. A traditional recipe requires slow-cooking. But you can always partially cook the meat in the pressure cooker first before adding to the onion and spice mix.
The duck meat is marinated with turmeric powder, chili powder, and fried shallots for about half an hour. It is then pressure cooked for about 2-3 whistles depending on the type of the duck (broiler or free range).
Meanwhile, the masala is prepared by sauteing shallots and tomatoes with assorted spices. The partially cooked duck meat is added to this masala and is further cooked until the meat is well-cooked and coated with the masala.
Serve with Appam, Rice, Idiyappam, Puttu or anything you like 🙂Print
That’s all for now!
Have you had Duck curry yet? Will you? Let me know.
I hope you’ll drop by tomorrow too.
My theme for the A to Z Challenge this year is ’26 Kerala Dishes that have my heart’, where I would share a multitude of vegetarian and non-vegetarian dishes from the Spice Capital of the World- Kerala!
P. S: Do you want to treat yourself with some great book recommendations this Spring? Head over to my lifestyle blog where I would be sharing 26 books, authors and fictional characters that I love, loathe and tolerate.