Tharavu/ Duck Curry

Recipe No: 229

All of us at home loves breakfast and as weekday mornings are too busy for a Kerala style breakfast, I make those items mostly for dinner so that we can all sit around the table and eat comfortably, listening to that days adventures of our little ones. As I was having some Duck in the back of my freezer, I decided to make Duck Curry and Palappam. Come on ... Appam and Duck Curry… is there a better combination than that? Is there is anything worth to sit around the tables for?

Ingredients                                         Serves 4-5

To Marinate

• Duck………………………...700 grams (cut into small pieces; include some skin too)
• Salt…………………………..1 Teaspoon
• Black Pepper Powder…1/3 Teaspoon
• Vinegar…………………….1 Teaspoon

To Saute

• Oil………………………….…..1 Tablespoon
• Onion sliced thin………….1 Cup
• Indian green Chilly………2 (slit)
• Curry Leaves……………….2 Sprigs
• Ginger Garlic Paste.........2 Tablespoons
• Red Chilly Powder……….2 Teaspoons (I used Kashmiri Chilly powder)
• Coriander Powder………..3 Tablespoons
• Turmeric Powder………...1/2 Teaspoon
• Garam Masala Powder…1 Teaspoon
• Tomato…………………….…1 Big chopped
• Thin Coconut Milk…..….2 Cups (Mix 1/2 Cup thick Coconut Milk with 1 1/2 Cups Water)
• Thick Coconut Milk..……1 Cup
• Potato cut into wedges…2 small/ 1 large
• Salt to taste

For Tempering

• Coconut Oil…………………1 Tablespoon
• Mustard Seeds…………….1/2 Teaspoon
• Shallots sliced thin………2
• Curry Leaves……………….1 Sprig

Method of Preparation

1. Marinate Duck with the ingredients mentioned in the ‘to marinate' section and keep aside for 15 minutes.
2. Heat Oil in the pan of a pressure cooker and saute Onion, Green Chilly and Curry Leaves together with the Duck skin (if using).
3. Add Ginger Garlic paste and saute till the raw smell is gone.
4. Reduce the heat to medium low and add Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder; saute till the raw smell is gone and the Powders are lightly toasted for about 3 minutes.
5. Add the Tomato, followed by the marinated Duck pieces and saute on medium high heat for 5 minutes, stirring often.
6. Add the thin Coconut Milk; mix well; cover the Cooker and cook for 3-4 whistles or till the duck is almost done. (Will finish cooking with the Potatoes later.)
7. Once the pressure is gone, open the Cooker; add the Potatoes; put the heat on medium and let it cook, covered, till the Potatoes are done. (If the gravy is less add a bit more.) Add more Salt if needed.
8. Once the Potatoes are cooked, add the thick Coconut Milk and let it simmer along the edges. Switch off the heat and pour the tempering on top.

To prepare the Tempering

• Heat Coconut Oil in a pan on medium high heat and splutter the Mustard Seeds.
• Add Shallots and Curry Leaves; fry  till the Shallots are golden brown in color. 
• Pour the tempering on top of the Duck Curry and let it sit covered for 15 minutes before serving hot with Palappam. (Don't forget to mix thoroughly before serving.)

Notes:

• I used 5 small pieces of skin that gave out the Oil necessary for sautéing, even though I used only very little Oil in the beginning. If you don’t want to use skin, do avoid it and use extra Oil.
• Sauteing the Duck in the Masala before cooking is very essential as it takes away the ‘duckiness’ (The characteristic smell of Duck) of the Meat.
• Add a pinch of Red Chilly Powder into the hot Oil while tempering before pouring it over the Curry if you want a vibrant red colored appearance for the Curry.
• Tempering in Coconut Oil imparts a very good taste to the Curry, so don’t skip the process and please do it only at the end.
• The resting time at the end is important as the old people call it ‘pathrapakam’ meaning the Curry should sit in its cooking vessel for some time to get the maximum taste.

Make it, enjoy the deliciousness and
serve it to your family with love…