This Indian Recipe Serves 2-4
Duck is known as South African delicacy. There are various ways of cooking this meat but growing up in an Indian family – duck cooked in a curry form always hit the spot.
This is one my absolute favorite dishes & it can be adjusted however you prefer. We always cooked this meal dry braised with peas. The peas is optional & can be omitted, potatoes can also be added if preferred but our family personally enjoyed this meal as demonstrated below.
Duck usually takes anywhere from 30 minutes up to 3 hours to cook, depending on how tough the meat is, as well as where it has been purchased from.
Duck Curry Ingredients:
- 1kg duck (cut & cleaned)
- ¼ cup vegetable oil
- 1 onion
- 2 tablespoons crushed ginger & garlic paste or ginger & garlic paste
- 1 black cardamom pod (alcha)
- 2 star aniseed
- 1 tomato
- 2 bay leaves
- 2 cinnamon stick
- ½ teaspoon cardamom (elachie) powder
- 2 teaspoons garam masala
- 1 teaspoon cumin (jeera) powder
- 1 teaspoon coriander (dhania) powder
- 4 tablespoons chili powder or masala
- 1 teaspoon turmeric powder
- salt to taste
- 1 sprig curry leaves
- few sprigs thyme
- ½ cup fresh coriander (dhania)
- ½ cup peas (optional)
- Boiling water as needed
- Bring out the Duck. I have purchased mine already cut.
- Remove the skin off the duck (a lot of hair can often be found on the skin so it is best to remove it, however this part is up to you), rinse & place it into a bowl.
- I’m also not a fan of the giblets (usually comes in a small bag with the duck) so I have omitted it – I did add in the neck though.
- Peel & chop the onion.
- Next, rinse tomatoes, slice into quarters, removing the stems & place into a blender. Blend until fine & liquid like. Alternatively, if you do not have a blender on hand, simple cut the tomatoes into small pieces. I prefer blending it as I find its quicker to cook & allows for more gravy to form.
- To a pot on medium-high heat, add in the vegetable oil. I am using my 30cm AMC pot to cook this Duck Curry.
- Once the oil is hot, add in the chopped onion, sprigs of thyme, bay leaves, star aniseeds, cinnamon sticks & the black cardamom pod (alcha).
- Mix & sauté until the onions are translucent.
- Once the onions are translucent, add in turmeric powder, cardamom (elachi) powder, garam masala, cumin (jeera) powder, coriander (dhania) powder, chili powder or masala, & crushed ginger & garlic or ginger & garlic paste.
- Mix well.
- Add in the cleaned duck & salt to taste.
- Mix well until the duck is coated in the spices.
- Cover with a lid & & allow the meat to seal in the spices for 10 minutes. Make sure to give it a stir now & again as you do not want it to burn – also avoid adding any water.
- After 10 minutes, give it a quick stir.
- Add in the blended or grated tomatoes, curry leaves, ¼ cup chopped coriander (dhania) & pour in a little boiling water.
- Mix well.
- Cover with a lid & allow to cook until the duck is soft. This could take about 30 minutes up to 3 hours depending on how tough the duck it or where it was purchased. This duck took 30 minutes to cook through.
- The duck is cooked when a knife can easily go through the wing of the duck.
- Next, add in the peas.
- Pour in some boiling water if needed & stir.
- Cover with a lid & allow the peas to cook until soft (5-10 minutes).
- Once the peas are soft, give the curry a stir.
- Plate & garnish with fresh dhania (coriander).
- Serve this Duck Curry with carrot salad or pickles, rice, bread or rotis.