If you love a curry you will love this Spicy Duck Curry. A subtle blend of coconut and spices and easy enough to make. Making a good curry I have discovered is all about being exact with the ingredients. Each spice adds something special to the dish so the key is precision. I have converted all the ingredients into standard spoon and cup sizes to make it easier to make this stunning creation.
There are three steps to this recipe. The marinade, the cooking of the duck meat and the creation of the sauce.
Spicy Duck Curry
- For the Marinade
- 1kg 0r 2.2lb Duck (skinned and cut in to medium pieces and fat removed)
- 1/4 tspTurmeric Powder
- 2 tsp Red Chilly Powder
- 2 tsp Coriander Powder
- Salt to taste
- For cooking with the duck
- 1/4 cup Shallots /Small Red Onions (finely, sliced)
- 2-3 Dried Whole Red Chillies crushed
- 1 tsp Mustard Seeds
- 5 Curry Leaves
- 4 Green Chillies ( cut in two lengthwise)
- Coconut Oil : 2 tbsp
- 1 tsp Ghee (butter will suffice)
- 1 Large Onion (finely, sliced)
- 1 Tomato (medium, sliced)
- 1 tbsp Fresh Ginger (chopped)
- 1 tbsp Fresh Garlic (chopped)
- For the Sauce
- 1 Cup Coconut milk
- 2 Cup Almond Milk (Roasted variety gives a nicer flavour)
- 1/2 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Red chilli powder
- 3 tsp Garam masala powder
- 1 inch stick cinnamon
- 6 Cardamom pods
- 4 star anise
- 1/2 tsp whole black pepper
- 1/2 tsp fennel seeds
Cut the duck into medium sized pieces (I prefer the duck with skin on)
Marinate duck pieces with the marinade for at least 30 minutes.
Heat a thick bottomed pan
Add coconut oil and ghee (or butter if using)
Add mustard seeds and when it starts to splutter, add sliced shallots, curry leaves, dried red chilli, chopped ginger, garlic and saute for couple of minutes.
Add chopped onion, green chillies, tomatoes and continue frying until the onions turn translucent and light brown colour.
Add the marinated duck pieces and lightly brown
cover the pan and cook over low heat for 30-45 minutes.
When the duck is cooking, whisk turmeric powder, red chilly powder, coriander powder and garam masala into the coconut milk
Pour in spiced coconut milk into the duck and adjust the salt.
Lower heat and simmer gently till duck is cooked and sauce has thickened.
Add the thick Almond milk and stir gently. (this will thin the sauce considerably.
Cook uncovered for another 10 mins and remove from the heat.
Leave to rest for at least 10 minutes
Serve and enjoy
Serve with brown rice and a flavoursome sambal of Onions, Tomato and Cucumber with a dressing of olive oil and white wine vinegar and seasoning
Spicy Duck Curry needs a full flavoured and balanced Rose to freshen the palate. We chose a Reserve de Pierre Rose 2019. Picking only the best grapes from the best parcels in the Rhone, this rose is packed full of bright red berries, fresh raspberries and juicy white peach. Crack open this elegant tipple and serve nicely chilled with some spicy food. Delicious. Available from Naked Wines.