Duck Curry Recipe

1. Whole Duck (Available in Fair price/Giant/U-Star/Sen Siong)

2. Chopped Onion (1 Cup)
3. Garlic Paste 2 tbsp.
4. Ginger Paste 2 tbsp.
5. Chilli Powder 3 tsp.
6. Cumin Powder 2 tsp.
7. Coriander Powder 2 tsp.
8. Gram Masala Powder 0.5 tsp.
9. Turmeric Powder 1.5 tsp.
10. Mace 1 no.
11. Cardamom 6-8 nos.
12. Cinnamon 2 sticks.
13. Bay leaf 2-3 nos.
14. Whole Black Pepper 1 tsp.
15. Natural Yogurt 4 tbsp.
16. Coconut Cream 100ml + 100ml.
17. Salt 2-3 tsp (according to taste).
18. Red Chilli 6-7nos (according to taste).
19. Tomato Paste 1-2 tbsp.
20. Oil 1/4 cup
21. Boiling Water 1 cup (optional if gravy dried up but meat still hard only that time add)
Procedure 1
1. Cut the duck into small size pieces/curry size. Keep the skin on the meat.
2. Take a large bowl/cooking pan add all the ingredients (1-20) and mix well. Marinate for 1 hour or as long as
you can.
3. Cook for 30 min in high heat + 30min medium heat+ 30-45min low heat.
Procedure 2
1. Take large pan add oil and heat it.
2. Add whole spiced (cardamom, cinnamon, black pepper, bay leaf, mace) fry for 30 second.
3. Add Onion and fry until it becomes translucent.
4. Add ginger, garlic & Tomato paste and fry for 2-3min.
5. Add Yogurt and 100ml coconut cream and cook for 5-6 min until you can see oil coming.
6. Add Powdered spices (Chilli , Cumin, Coriander, Gram Masala, Turmeric), salt and 2tbsp water and cook for
2-3 min
7. Add meat, chilli, 100ml coconut cream.
8. Cook for 30 min in high heat + 30min medium heat+ 30-45min low heat.
Note: For half duck use half of the ingredients