Duck Mappas
Duck and Kerala have a rather serious relationship. In the backwaters, especially around Kuttanad, duck finds its way into rich, peppery preparations that are built for eating with appam, rice or idiyappam. This version takes that idea towards a roast, letting the duck slowly cook with black pepper, whole spices, curry leaves and coconut oil before the meat is browned and returned to its reduced gravy. It is deeply savoury, warming and gloriously unapologetic about the amount of duck fat involved.
Sichuan Braised Duck with Potatoes
Duck and potatoes are already a pretty great duo, but Sichuan cooking turns them into something a lot more exciting. The duck starts by rendering in its own fat, then gets a glossy coat of doubanjiang, dried chillies, and warming spices before being gently braised into tenderness. The potatoes join the party later, just long enough to turn soft and creamy while soaking up all that spicy, savoury sauce. Three stages, one very happy pot.