It has been a year since I last had the chance to cook Duck curry. That’s another of my favourite meats. The last time I had duck was in Guwahati, en route to Tawang, on my bike ride. Although I also took some notes from the chef at the hotel, they were mostly forgotten since I didn’t get a chance to cook duck while busy with Culturekurry Food. Last week, I received an order from a client to prepare some spicy duck curry for his visiting friends from abroad, and that was when I recreated the recipe. If, like me, you are also a fan of duck meat, then don’t miss out on this wholesome recipe and let me know your thoughts. Happy cooking.
Ingredients ( for 4 ):
Duck – 1 whole
Red Chillies – 20 gm
Onion – 200 gm
Turmeric – 1 tsp
Coriander powder – 2 tsp
Panch Phoron Spice Mix ( whole seeds ) – 2 tbsp
Bay leaf – 2
Vinegar – 1 tbsp
Pepper – 1 pinch
Cloves – 3
Kashmiri Mirch Powder – 1 tbsp
Ginger-Garlic paste – 2 tbsp
Mustard Oil – 1 cup
Method:
1 ) Clean and joint the duck. Wash well and set aside.
2 ) Grind red chillies, coriander powder, pepper. Mix vinegar. Smear the duck with half the paste and set aside for half an hour.
3 ) Grid the onions to a paste.
4 ) Heat oil. Fry the marinated duck lightly. Remove and set aside.
5 ) Add ground onion paste, ginger-garlic paste along with all the spices. Also add the remaining red chilli paste. Add the duck and saute lightly.
6 ) Add three cups of water and salt. Cover and cook on slow fire till duck is done. Serve with rice or paratha.
