Duck Curry Recipe – Authentic Kerala Style with Pearl Onions

Last Updated on 4 months by Neha Deshmukh

Duck Curry Recipe – Authentic Kerala Style with Pearl Onions

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s a little bit different, a little bit special. And trust me, this Kerala-style Duck Curry is it. I first made this a few years ago, trying to recreate a dish I’d tasted on a trip to Kerala, and it’s been a family favourite ever since. It’s rich, flavourful, and honestly, just incredibly comforting. Let’s get cooking!

Why You’ll Love This Recipe

This duck curry isn’t your average weeknight meal, but it’s not overly complicated either. It’s a beautiful blend of aromatic spices, tender duck, and a wonderfully rich gravy. It’s perfect for a weekend feast or when you want to impress your guests with something truly authentic. Plus, the use of pearl onions adds a sweetness and depth of flavour you just won’t get with regular onions.

Ingredients

Here’s what you’ll need to make this delicious duck curry:

• ½ kg Duck
• ¼ cup Small onion / Pearl onion (chopped)
• 1-1.5 tsp Ginger & garlic (chopped)
• 1-1.5 tsp Chilly powder
• 2-3 tsp Coriander powder
• ¼ tsp Turmeric powder
• 1-1.5 tsp Garam masala
• ½ tsp Black pepper powder
• 2 tbsp Vinegar
• Salt (to taste)
• Curry leaves
• Oil & ghee (for frying and sautéing)
• 2 big Onion (sliced finely)
• 1 small Onion (sliced finely, for garnish)
• 1 medium Potato (wedges, boiled, for garnish)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe sing.

• Pearl Onions: These little gems are key! They have a delicate sweetness that really complements the duck. If you absolutely can’t find them, you can use small shallots, but pearl onions are worth seeking out.
• Duck: I prefer using duck legs and thighs for this curry, as they have more flavour and stay tender during the cooking process.
• Kerala Spices: Garam masala is a blend, and every family in Kerala has their own version! Feel free to use your favourite blend, or even make your own. It really makes a difference.
• Oil & Ghee Combination: Don’t skip this! The oil helps with high-heat frying, while the ghee adds a beautiful richness and aroma. I usually use coconut oil and ghee – a classic Kerala combo.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need to make the masala paste. Grind together the pearl onions, ginger, garlic, chilly powder, coriander powder, turmeric, garam masala, pepper powder, vinegar, and salt into a really fine paste. A little water helps it along.
2. Now, marinate the duck pieces with about half of the masala paste. Give it a good rub, and let it sit for at least an hour. This is where the magic starts to happen!
3. Heat up a generous amount of oil and ghee in a pan. Shallow fry the marinated duck until it’s golden brown. Don’t overcrowd the pan – work in batches if you need to. Set the fried duck aside.
4. In the same pan, sauté the sliced onions until they’re beautifully golden brown. Add the remaining masala paste and fry it until the oil starts to separate from the mixture. This takes patience, but it’s crucial for developing the flavour.
5. Pour in about 2 cups of boiling water and give everything a good mix.
6. Transfer the fried duck and the onion gravy to a pressure cooker. Cook for 5-6 whistles. (Adjust the cooking time depending on the type of duck you’re using – older ducks will need longer!).
7. Once the pressure has released, simmer the curry until the gravy thickens and beautifully coats the duck.

Expert Tips

• Don’t be afraid to adjust the spice levels to your liking.
• Marinating the duck for longer (even overnight) will result in a more tender and flavourful curry.
• Keep an eye on the gravy while it’s simmering – you want it thick enough to coat the duck, but not so thick that it becomes sticky.

Variations

This recipe is pretty versatile! Here are a few ideas to spice things up:

• Spice Level: For a milder curry, reduce the amount of chilly powder. For a hotter curry, add a few green chilies to the masala paste.
• Regional Variations – Syrian Christian Style: My friend’s grandmother, who’s Syrian Christian, always adds a splash of coconut milk towards the end for extra richness. It’s divine!
• Festival Adaptations: This curry is a staple during Easter and Christmas in many Kerala households. Some families add a touch of cinnamon or cloves for a festive aroma.

Serving Suggestions

Serve this duck curry hot with fluffy rice or soft, spongy appam (Kerala pancakes). Garnish with fried potatoes, sliced onions, and a generous sprinkle of fresh curry leaves. It’s also fantastic with parotta (flaky flatbread).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can also freeze it for longer storage.

FAQs

1. What cut of duck is best for this curry?

Duck legs and thighs are ideal! They have more fat and connective tissue, which break down during cooking, resulting in a more tender and flavourful curry.

2. Can I use a different type of onion if pearl onions aren’t available?

You can use small shallots as a substitute, but pearl onions really do add a unique sweetness.

3. How do I adjust the spice level of this duck curry?

Reduce or increase the amount of chilly powder. You can also add green chilies for extra heat.

4. What is the best way to tenderize the duck meat?

Marinating the duck for a longer period (overnight is best) helps tenderize the meat.

5. Can this curry be made ahead of time?

Absolutely! In fact, the flavours develop even more when it sits overnight.

6. What is the significance of using both oil and ghee in this recipe?

The oil provides a higher smoke point for frying, while the ghee adds a rich, aromatic flavour that’s characteristic of Kerala cuisine.

Enjoy! I hope you love this duck curry as much as my family does. Let me know how it turns out in the comments below!