A simple curry made of duck braised with just a few peas and simmered until tender has to be one of my favourite Indian dishes. Even though it sounds terribly similar to a chicken curry, the flavours are unmistakably unique and cannot quite compare to anything else.
this is definitely a dish that takes slightly longer to prepare to ensure tender, juicy meat but it is well worth the effort.
Let’s get cooking…
Fry onion and whole spices in oil until soft. Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant. Add in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top.
Add in the duck, salt and ground spices and stir thoroughly. Allow to saute for 5-10 minutes then reduce the heat to low and let the duck simmer for 45-60 minutes, stirring regularly so that it does not burn. the duck will realease quite a bit of water and as far as possible you want to use this to cook the meat and not add in any other liquids.
Simmer until tender. About 5 minutes before it is done, throw over a handful of peas. When cooked, turn off the heat and allow to stand for 10 minutes before serving.
Garnish with coriander and serve with soft, buttery roti’s
Ingredients
750g duck, cut into bite sized pieces
½ onion, finely sliced
1 small tomato, pureed
1 tsp ginger and garlic past, or you can crush ginger and garlic separately
3 cinnamon sticks
½ tsp fennel seeds
2 cardamom pods
1 black cardamom pod
1 star anise
2 bay leaves
4 cloves
½ tsp ground cumin
½ tsp ground coriander seed
½ tsp garam masala
¼ tsp turmeric
½ tsp Kashmiri chilli powder
3 tsp curry powder, depends on heat preference
1/2 cup peas
2 tbsp oil, coconut or vegetable oil
Salt to taste
1 tsp coriander, chopped
Directions
- Fry onion and whole spices in oil until soft
- Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant
- Add in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top
- Add in the duck, salt and ground spices and stir thoroughly
- Allow to saute for 5-10 minutes then reduce the heat to low and cook for 45-60 minutes.
- Simmer until tender. About 5 minutes before it is done, throw over a handful of peas. When cooked, turn off the heat and allow to stand for 10 minutes before serving.
- Garnish with coriander and serve with soft, buttery roti’s
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