Duck Curry

duck curry

Duck Curry

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This basic curry combines the rich taste of duck with a vinegar-based masala and coconut milk? and the result is absolutely superb !
Servings: 4
Calories: 1018


  • 3 oz Ghee or clarified butter
  • 6 lb Duck cut into serving pieces
  • 1 tsp Mustard seeds
  • 3 Medium onions finely chopped
  • 2 Garlic cloves finely chopped
  • piece Fresh root ginger peeled 4 cm (1 in) and finely chopped
  • 1 Green chilli finely chopped
  • 1 tsp Ground cumin
  • 1 tsp Hot chilli powder
  • 1 Tbs Ground coriander
  • 1 Tbs Garam masala
  • 1 tsp Turmeric
  • 1/2 tsp Salt
  • 3 Tbs Vinegar
  • 12 floz Coconut milk


  • Melt the ghee or clarified butter in a large saucepan. Add the duck pieces and fry until they are evenly browned. Transfer them to a plate.
  • Add the mustard seeds to the pan, cover and fry them until they begin to pop. Add the onions and fry until they are golden brown. Add the garlic, ginger and chilli and fry for 3 minutes, stirring frequently.
  • Put the cumin, chilli powder, coriander, garam masala, turmeric and salt into a bowl and stir in the vinegar to make a smooth paste. Add the paste to the saucepan and fry for 8 minutes, stirring constantly. Return the duck pieces to the pan and baste well with the paste. Fry for 3 minutes. Pour over the coconut milk and stir well to mix. Reduce the heat to low, cover the pan and simmer for 1 hour, or until the duck pieces are cooked through and tender, and the gravy is thick.
  • Transfer the mixture to a warmed serving dish and serve at once.
Calories: 1018 kcal
Carbohydrates: 15 g
Protein: 26 g
Fat: 96g
Saturated Fat: 43 g
Cholesterol: 148 mg
Sodium: 496 mg
Potassium: 803 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 513 IU
Vitamin C: 15 mg
Calcium: 102 mg
Iron: 9 mg
Dishes Curries
Cuisine Indian
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