Duck Mappas


1 1/4 kg duck, cleaned
2 inch piece ginger, sliced
7 green chillies
1 tsp turmeric powder
1 tbsp pepper corns
1/2 kg shallots, sliced
3 tbsp coriander powder
1 tbsp kashmiri chilli powder
1 tsp garam masala
1 1/2 tbsp vinegar
2 cups thin coconut milk
1 cup thick coconut milk
2 sprig curry leaves
salt to taste
oil, as required


  1. Cut the duck into pieces, clean it and keep it aside.
  2. Grind ginger, green chillies, turmeric powder and pepper corns to a smooth paste adding little water.
  3. Add this masala and salt to cleaned duck and marinate well. Keep it aside for 5 minutes.
  4. Then transfer this to a pressure cooker and add little water and cook for 10-11 whistles (1 in high flame and then reduce flame and cook for 1/2 an hour).
  5. In a bowl, add chilli powder, coriander powder and garam masala and mix well to make a paste adding 1/2 cup of water and keep it aside.
  6. Heat 4 tbsp of oil in a thick bottomed pan and add sliced shallots and saute well adding curry leaves till golden brown.
  7. Add the masala paste (step 5) and little water and saute well till the raw smell goes.
  8. Now add the cooked duck along with gravy , mix well and allow it to boil.
  9. Add vinegar and mix well. Adjust the salt.
  10. Add thin coconut milk and allow it to boil well for 10 minutes at medium flame.
  11. When it thickens, add thick coconut milk and cook at low flame.
  12. Heat 1 tbsp oil in a small pan and add 3 sliced shallots and curry leaves and fry till brown.
  13. Switch off the flame and add 1/2 tsp chilli powder. Pour this over the curry and mix well… Serve with appam, idiyappam etc…

Recipe Source: Lekshmi Nair Vlog

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