Duck mappas

Duck mappas

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

I first tried this dish on the road from Chennai to Pondicherry in South India, in a little French-settled town where café au lait and pain au chocolat were – and apparently still are – served at the local cafés and restaurants. Forty-two years later, my taste buds can still recall the rich duck flavour, mellowed by the coconut and lifted by the spice combination, with the duck’s inherent richness cut through by the acidity of the vinegar. Serve this dish with steamed basmati or other long-grain rice.

Ingredients

Quantity Ingredient
1 x 1kg organic duck
1/2-1 teaspoon salt, or to taste
1/2 teaspoon black peppercorns, crushed

Sauce

Quantity Ingredient
60g Ghee
or 60ml vegetable or canola oil
2 onions, chopped
1 tablespoon chilli powder
2 tablespoons ground coriander
1 teaspoon turmeric
250ml Fresh coconut milk
or canned coconut milk
1 tablespoon white vinegar

Tempering

Quantity Ingredient
30g Ghee
or salted butter
2.5cm cinnamon, ground
3 cloves
1 teaspoon black mustard seeds

Method

  1. Preheat the oven to 180°C
  2. Put the duck in a roasting tin, sprinkle with the salt and pepper and pour in 125 ml water around the duck. Cook in the oven for about 1¼ hours, or until tender. Remove from the oven and leave to cool a little.
  3. While the duck is cooking, make the sauce. Heat the ghee or oil in a large frying pan or saucepan. Sauté the onion, stirring occasionally, for about 5 minutes, or until translucent. Stir in the chilli powder, coriander and turmeric and cook for about 1 minute. Stir in the coconut milk and vinegar, reduce the heat to low and cook uncovered for 10 minutes. Set aside.
  4. When the duck is cool enough to handle, joint or cut it into eight serving pieces with a very sharp knife or a cleaver. To do this, remove the legs from the breast section and divide each leg into two pieces – the thigh and drumstick. Halve the breast section lengthwise along the breastbone, then cut crosswise in half again.
  5. Add the cooked duck and the roasting juices from the roasting tin to the sauce in the pan and cook over a low heat for 10 minutes.
  6. To make the tempering, heat the ghee or butter over a high heat in a small frying pan. Add the cinnamon, cloves and mustard seeds and heat until the mustard seeds start to crackle.
  7. Remove from the heat immediately, pour over the duck curry and stir through. Serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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