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Duck Mappas or Kerala style Duck curry with coconut milk served with Rice String Hoppers ( or Noolappam)
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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 minutes
Cook Time50 minutes
Course: Breakfast
Cuisine: indian south indian, kerala
Diet: Diabetic, Gluten Free
Servings: 6 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

  1. Pressure Cooking & Release:
    • Pressure Cooking: 2 minutes of pressure cooking is enough for duck. Adjust the time based on the size of the duck pieces. Ensure the duck is just cooked and avoid overcooking.
    • Pressure Release: For natural release, let the float valve drop on its own (around 30 minutes). Wait 10 minutes after the timer goes off for quick release, then switch the valve to venting and let the steam release until the float valve drops.
  2. Instant Pot SAUTE Mode Setting: Adjust the temperature in SAUTE mode using the ADJUST button to switch between LESS, NORMAL, and MORE (low, medium, high heat). If changing from high to low, cancel the current SAUTE setting and reprogram it on LOW. Avoid using the lid in SAUTE mode.
  3. Coconut Milk Care: After adding thick coconut milk, simmer instead of boiling to avoid curdling.

Nutrition

Serving: 370g | Calories: 991kcal | Carbohydrates: 22g | Protein: 24g | Fat: 92g | Saturated Fat: 45g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Cholesterol: 127mg | Sodium: 232mg | Potassium: 985mg | Fiber: 6g | Sugar: 9g | Vitamin A: 789IU | Vitamin C: 37mg | Calcium: 92mg | Iron: 8mg