Green Duck Curry
A traditional Indian curry made with tender duck pieces, simmered in aromatic spices including coriander and cumin seeds for an hour and a half until tender.
Ingredients
- 1 whole duck (about 4-5 lbs) Duck, young and tender, cut into pieces (Cut into pieces similar to chicken portions)
- 2 medium Onions, sliced
- 3 tablespoons Cooking oil or ghee
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder (Adjust to taste)
- 1 tablespoon Ginger, fresh, minced
- 4 cloves Garlic cloves, minced
- 0.5 teaspoon Coriander seeds
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt (Or to taste)
- 2 cups Water (Adjust for desired consistency)
- 2 whole Green chilies, slit (Optional, for extra heat)
- 2 tablespoons Fresh cilantro, chopped (For garnish)
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Instructions
- 1Cut the duck into pieces similar to how you would cut a chicken: separate the legs, thighs, wings, and cut the breast into 2-3 pieces. Remove excess fat and pat dry with paper towels.
- 2Heat the oil or ghee in a large heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown.
- 3Add the minced ginger and garlic to the pot and fry for 1-2 minutes until fragrant. Then add the turmeric, chili powder, coriander seeds, and cumin seeds. Stir well and cook for another minute to toast the spices.
- 4Add the duck pieces to the pot and turn them in the spice mixture, coating them well. Cook for 5-7 minutes, turning occasionally, until the duck pieces are lightly browned on all sides.
- 5Add the salt, water, and green chilies (if using) to the pot. Bring to a boil, then reduce heat to low, cover with a lid, and let simmer gently for 1 hour and 30 minutes, stirring occasionally. The duck should become very tender and the sauce should thicken.
- 6Check the duck for tenderness - it should be falling off the bone. Adjust salt if needed. Garnish with fresh chopped cilantro and serve hot with rice or bread.
