Duck Mappas

6 duck legs(remove the skin)
2 green chillies(half slit)
1/2 tsp turmeric powder
Salt to taste
* Masala*  
1 tsp fennel seeds
2 cardomom
2 cloves
2 petals of star anise
A piece of cinnamon
3 black pepper corns
1 tbsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
  2 onions (chopped)
A tomato(chopped) 
1 tsp ginger -garlic paste
 Salt to taste
1 tsp vinegar (optional)
1 cup coconut milk
Oil for frying
1 tbsp ghee
2 shallots ( finely sliced)
1 tsp freshly ground pepper
Curry leaves & Coriander leaves
Pressure cook duck pieces & keep aside.
Dry roast all the spices.
Then add all the powders(coriander+chilli+turmeric) & mix well.
Remove from fire & set aside to cool.
Grind to a fine powder.

Heat oil in sauce pan a fry onions to light golden brown. 
 Add ginger- garlic paste along with some curry leaves.
Then add ground spices along with cooked duck pieces.
Stir in tomatoes, vinegar  & duck-stock .
Cover & cook for 10mn. 
When cooked, add coconut milk & remove from fire.
Heat ghee in a pan &  fry shallots to light gloden brown.
Add pepper powder & curry leaves.
Add this to the prepared mappas.
Garnish with coriander leaves.
Serve with rice or any other Indian bread.
Courtesy @ Mrs. K. M. Mathew (
Manorama Food)