Duck Mappas
Around 1 kg Duck, cut and cleaned into pieces
¼ cup coriander powder, lightly dry roasted
4 tsp ( or to taste ) red chilly powder, lightly dry roasted
1 tsp turmeric powder
1 tsp black pepper powder, freshly made
1 tsp homemade masala powder/garam masala
3 tsp ginger and garlic paste, freshly made
Salt to taste
1 whole potato, medium size, washed and cleaned
To Sauté & Cook :
2 tbsp coconut oil
1 big onion, thinly sliced ( around 1 cup)
1 cup small red pearl onion , thinly sliced
6‐8 Indian green chillies, slit lengthwise
1 ½ inch piece of ginger, thinly sliced
4‐5 medium cloves of garlic, thinly sliced ( Optional/ As per taste & tolerance)
1 tsp + 1 tsp homemade masala powder/garam masala
½ cup freshly extracted coconut milk, medium consistency
1 ¼ to 1 ½ cup water or as required
1 large sprig of curry leaves
Salt to taste
Directions:
Marinate duck with all the spices and herbs, listed under the marinate section,except the whole potato and leave it covered on the kitchen counter for 30 minutes.After the 30 minutes window, place the whole potato on top of the marinated meat layer in a pressure cooker and pressure cook until cooked and soft. Duck usually.takes more time to get cooked, compared to chicken.
Heat oil in a mann‐chatti/clay pot or a large wok; sauté thinly sliced big onion and small onion till they begin to turn soft; now add thinly sliced ginger, garlic and green chillies and cook till it leaves an aroma. At this stage, add homemade masala powder and stir in low‐medium heat, until a nice whiff of aroma comes; remove the
cooked whole potato from the pressure cooker and add only cooked meat to this masala base and also add little water, about ¼ cup to the pressure cooker to wipe off the traces of spices and herbs from the cooker , to add to the cooking pot. Let it
sit together for 1‐2 minutes, in heat. Meanwhile, peel off the skin and gently cut the potato into wedges and add to the meat . Add ½ cup medium consistency coconut milk and mix everything well ; to this pour about 1 ¼ cup water or just enough to cover the meat ( mainly to get the gravy), and bring to a boil in medium
heat. Add curry leaves and 1 tsp homemade masala powder and mix well and let it simmer for another 20‐30 minutes, in low heat, till the gravy thickens and the oil coating ( from the fatty meat as well as the freshly extracted coconut milk) floats on top. Switch off the stove and let it sit for at least 30‐60 minutes before serving.
Serve with rice or any leavened or unleavened bread.
