If you’ve ever wanted to experience the comfort of Kerala cuisine in one dish, this is it. Duck Mappas brings together everything we love about coastal cooking — the aroma of coconut oil, the gentle warmth of spices, and that creamy coconut milk gravy that makes every bite rich and satisfying. It’s the kind of curry that fills the house with the smell of Sunday lunches and festival gatherings.
A Little About Duck Mappas
Duck Mappas has deep roots in Kerala’s culinary heritage. Once served in royal kitchens, it slowly made its way into everyday homes and festive tables. Today, it’s a dish you’ll find at weddings, Easter feasts, and family celebrations. The combination of tender duck, potatoes, and coconut milk gives it a balance of spice, creaminess, and comfort that’s hard to resist.
Ingredients
- 1 kg duck pieces (with bone for best flavour)
- 2 medium potatoes, peeled and diced
- 5 onions, finely chopped
- 2 green chilies, slit
- 1-inch piece ginger, crushed
- 2-3 garlic cloves, crushed
- 1 cup thick coconut milk
- ½ cup thin coconut milk
- 4 tbsp coconut oil
- 2 cardamoms
- 2 cloves
- 1-inch cinnamon stick
- 2-3 curry leaves
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp red chilli powder (adjust to taste)
- Salt to taste
How to Make Duck Mappas
1. Marinate the duck. Rub the pieces with a little turmeric and salt. Let them rest for about 30 minutes so the flavours settle in.
2. Brown the meat. Heat coconut oil in a thick-bottomed pan and sear the duck until lightly browned. Remove and set aside.
3. Temper the spices. In the same oil, add cardamom, cloves, and cinnamon. Once they release their aroma, add onions, ginger, garlic, green chilies, and curry leaves. Sauté till the onions turn soft and light golden.
4. Build the base. Add the browned duck pieces back to the pan. Mix in turmeric, coriander, red chilli powder, and salt. Stir well so the spices coat the meat evenly. Add potatoes and toss gently.
5. Add coconut milk. Pour in the thin coconut milk first and let everything simmer on medium flame till the duck turns tender and the potatoes are cooked through. This slow simmer helps the meat absorb the flavours.
6. Finish with richness. Stir in the thick coconut milk and cook on low heat for a few minutes until the curry slightly thickens and turns glossy.
7. Serve. Garnish with fresh curry leaves. Serve hot with steamed rice, appam, or Kerala parotta for that classic pairing.
Tips and Variations
- Use freshly pressed coconut milk for the best flavour.
- Adjust spice levels depending on your family’s preference.
- Cook on low heat to let the spices and coconut blend naturally.
- If duck isn’t available, this same recipe works beautifully with chicken.
- Leftovers taste even better the next day after the flavours settle.
Serving Ideas
Duck Mappas goes wonderfully with steamed rice, vellappam, or soft parottas. The creamy gravy also pairs well with puttu or idiyappam for a true Kerala-style meal. Add a simple cucumber raita or tomato salad on the side to lighten the richness.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. When reheating, warm it slowly over low flame and add a splash of coconut milk if the gravy feels too thick.
Why You’ll Love It
This dish is comfort in a bowl — tender duck simmered in coconut milk with layers of spice, sweetness, and warmth. It’s rich without being heavy, and every spoonful feels like home. Whether you’re making it for a festive spread or a slow weekend lunch, Duck Mappas is one of those recipes that connects you instantly to Kerala’s kitchen traditions. Once you taste it, you’ll know why it has stood the test of time.
