Duck Roast

Name: Duck Roast
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Indian
Ingredients: 300 ml water; 3 fresh green chillies, slit lengthways; 1 tsp garam masala; ½ tsp Kashmiri chilli powder; 1.8 kg duck legs, skin on and bone in (6–8 legs); 1 tsp ground turmeric; 1 tsp ground fennel; 10 shallots, sliced; 2 medium red onions, sliced; 1 tsp fine salt; 2 stems of fresh or frozen curry leaves (about 15 leaves each); 2 stems of fresh or frozen curry leaves (about 15 leaves each); 2 medium tomatoes, roughly chopped; 2 heaped tsp freshly ground black pepper; 2 tsp ground coriander; 3 tbsp coconut oil; 15 thin slices of fresh or dried coconut, cut into 1-inch pieces; 15 thin slices of fresh or dried coconut, cut into 1-inch pieces; 50 g fresh ginger, peeled and cut into thin batons; 10 garlic cloves, roughly chopped

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr

Appears in

Seven Kitchens

By Torie True

Published 2025

About

This much-loved Syrian Christian dish is known as tharavu roast and is much loved in the state of Kerala. It’s often prepared on special occasions such as Christmas, Easter and at weddings. If you have a pressure cooker, I really urge you to use it here as it not only speeds up the cooking time but also makes the meat so tender and leaves it falling off the bone.

Ingredients

Asia
Syria
India
Kerala
Main course
Gluten-free

Ingredients

Method