Duck Roast - A Kerala Cuisine, popular among Non vegetarian lovers in Kerala, but less common. Ingredients Duck - 2 kg Coriander powder - 3 tbsp Red chilly powder - 1 1/2 tbsp Black pepper - 1 tsp Garam Masala - 2 tbsp Turmeric powder - 1 tsp Ginger - 2 tbsp cut into thin slices Whole Red chilly - 6 Curry leaves - 2 stems Salt - As required Onion - 4 Coconut oil - ½ cup Hot water - 1½ cups Method Wash and soak the duck pieces in salt and turmeric and keep aside for a while. Heat 1/4 cup of coconut oil in a pan. Add black pepper and the onion slices. Sauté them until it becomes transparent. Mix together the coriander powder, chilly powder, garam masala, turmeric powder and salt along with little water. Add the above paste and saute the ingredients until the oil begins to separate. Crush the whole red chillies to flakes and add them to the masala. Add curry leaves. Add the meat, lower the heat, cover and cook until the water separates. Pour about one and half cups of hot water, cover and cook until meat is cooked and all the water disappears. Uncover and cook for another 10 minutes until the gravy thickens.