Alleypey Duck Curry

We first tasted duck curry in a boat house during our Kerala vacation while cruising in the back water of beautiful and serene Alleypey. All the dishes served in the boat house was excellent nothing to complaint only praises all along. One of such dishes was this delicious mouthwatering duck carry which is a must when one visit to Alleypey. We bought our freshly slaughtered duck along the riverbed of Alleypey and the anneh or the cook that prepared our duck curry was kind enough to let me peep into their kitchen and that is the time i got this beautiful duck curry recepi from him.

As he told me, duck curry is a famous dish in Alleypey and all the household in Alleypey are master chef in preparing this authentic curry. As we all know, duck meat has quite strong meaty odour and but to my surprise this recipe has nothing as such. The ginger,garlic and beautiful aromatic spices added into the dish must have done the trick. The duck pieces were soft and tender,the broth are spicy enough for our palette and goes really well with white rice served for our lunch. My mouth drooling now talking about this addictive Alleypey duck curry. Thank you to my chef on boat for this awesome recipe.

Ingredients

To Marinate

1 kg, cut into medium pieces
1/2 tsp turmeric powder
1/2 tsp pepper powder
1/4 tsp salt

For The Curry

2 medium onions,sliced
2 medium potatoes,cut into 4 pieces
7 cloves garlic,chopped
1'inch ginger,julienned
4 green chillies,slit
3/4 cup thick coconut milk
1/2 cup water
1/2 tsp fennel powder
2' inch cinnamon stick
3 pods cardamom,crushed
Black peppercorns 1/4 tsp
3 cloves
1/4 tsp turmeric powder
1/2 tsp freshly cracked black pepper
1 1/2 tsp coriander powder
1 tsp garam masala
2 tsp white vinegar
2 sprigs curry leaves
1-2 tbsp coconut oil
Salt to taste

Methods

In a large bowl marinate the duck pieces with ingredients listed under "To Marinate". Set aside for 30 minutes.

Heat oil in a cooking pot, over a medium-low flame and add cinnamon stick,peppercorns,cardamom pods,cloves and fennel powder and saute for 3-5 seconds.

Add onion and saute till translucent. Add garlic,ginger,green chillies and curry leaves. Add potatoes and saute for 1-2 minutes.

Add coriander powder,turmeric powder,black pepper powder and garam masala. Saute for another 1 minute or till fragrant.

Add marinated duck pieces,water and vinegar. Increase heat to high, stir well and cook with lid on till duck pieces tender and fully cooked by stirring in between.

Remove lid, add the coconut milk and season with salt and freshly cracked black pepper.Cook for another 1 minute. Remove from heat.

Serve hot with white rice or appam.