Duck Mappas (Kerala duck curry with coconut milk)

Duck Mappas or Kerala style Duck curry with coconut milk served with Rice String Hoppers ( or Noolappam)

5 from 1 vote

Duck Mappas (Kerala duck curry with coconut milk)

Duck simmered in coconut milk with onion, ginger- garlic, spices and tomatoes. It's a great combination with Appam(Rice and coconut pancake), Idiyappam (Rice string hoppers) or Puttu (Steamed Rice cake). Duck Mappas is definitely a great breakfast idea for X'mas or Easter or any special occasions or gatherings. Enjoy!

Prep Time10

Cook Time50

Course: Breakfast

Cuisine: indian south indian, kerala

Diet: Diabetic, Gluten Free

Servings: people

Calories: 991kcal

Author: Jane Jojo

Ingredients

1 kg Duck

Gravy

2 Dried Red Chily
2 sprig Curry leaves
1 tablespoon Ginger (chopped)
1.5 tablespoon Garlic (chopped)
10 Shallots
2 Onion
4 Green Chilli
2 Tomato
1.5 tablespoon Coriander Powder
½ teaspoon Turmeric Powder
½ tablespoon Fennel Powder
1 teaspoon Pepper Powder
2 cup Medium thick coconut milk
1 cup Thick coconut milk
Coconut oil

Garnish

2 Shallot (small)
1 Sprig Curry Leaf

Instructions

Preparation

Thinly slice onion and shallots. Slit the green chillies. Dice one tomato. Crush/chop ginger and garlic. Thinly slice one tomato in a round shape.

Masala gravy

Heat oil in an Instant Pot/ pressure cooker. Add dry red chillies and curry leaves and fry for a minute.
Add crushed ginger, garlic, and then green chillies. Fry it well for a couple of minutes.
Add sliced onion, shallots, and salt. Saute it until the onion is soft and translucent. Don't let it brown.
Add diced tomato and let it cook well. Add salt.
Add the spice powders - turmeric powder, coriander powder, fennel powder and pepper powder. Fry the spice powders for a minute.
Clean the duck pieces and drain the water. Add duck, ¼ cup water, salt and mix it well. Pressure cook it until just cooked. If you are cooking in pressure cooker, pressure cook it for 2-3 whistles. If you are cooking in an Instant Pot, close the Instant Pot lid, move the valve to SEAL and cook on MANUAL HIGH-PRESSURE setting for 2 minutes. Refer the notes on time setting.
Either use the same cooker for the rest of the curry or transfer the above duck with gravy to another pan for the rest of the preparation.
Add medium thick coconut milk. Adjust salt and pepper. Let it cook for 15 minutes. Gravy should not be watery. Add remaining pepper powder now. Then add thick coconut milk. Mix it well. Adjust salt as needed.
Add thinly sliced tomatoes. Make sure that tomatoes are immersed in the gravy. Cook for around 5 minutes in medium flame.

Garnish

Fry small onion and curry leaves. Decorate with the prepared garnish. Serve it with Appam or Idiyappam or bread or Puttu. Enjoy 🙂

Notes

Instant Pot Pressure Cook Time Setting - 2 minutes of pressure cooking time was more than enough for me. Based on the type/size of duck pieces, you should increase the pressure cooking time as needed. Please note, duck should be just cooked at this moment. Don't overcook.
Instant Pot Natural & Quick Pressure Release - For natural pressure release, allow the float valve to drop off without doing anything. It would take some time, around 30 minutes or so. For quick pressure release, once the timer goes off, leave it as it is for 10 minutes. Then turn the valve from sealing to venting and allow the steam to release the pressure until the float valve drops off.
Instant Pot SAUTE mode setting: You can vary the temperature of the SAUTE mode by using the ADJUST button to cycle through the modes of LESS, NORMAL, and MORE. This is equivalent to low, medium and high heat. Note that the temperature mode must be adjusted within 10 seconds of pressing the SAUTE button. If you want to change the heat setting of SAUTE mode from HIGH temperature to LOW temperature, CANCEL the current SAUTE function. Then program again on SAUTE mode LOW setting. Be cautious, in SAUTE mode, you are not supposed to use Instant Pot lid.

Nutrition