Indian Duck Curry
This rustic Indian duck curry from Assam uses delicious warm spices, sharp mustard oil, and a mix of tender vegetables to create a rich, slow-cooked flavor without needing hours on the stove. The duck simmers until the meat is soft and the fat has emulsified into a flavorful sauce. It comes together in only 1 hour and doesn’t require any special equipment or advanced techniques.
Serve it hot with rice to soak up the sauce and enjoy a deeply satisfying duck curry!
Step by Step Video Instructions
Ingredients Notes
- Duck: Bone-in duck adds richness and depth to the curry. Ask your butcher to cut the duck into curry-sized pieces if you’re unfamiliar with cutting poultry at home. Chicken thighs can substitute, though they provide a slightly less robust flavor.
- Mustard Oil: Adds a traditional, pungent flavor authentic to Assamese cuisine. If unavailable, you can use vegetable oil or ghee.
- Ginger Garlic Paste: Convenient and ensures even flavor distribution. If not available, finely mince equal parts fresh ginger and garlic.
- Potatoes: Select starchy potatoes like Russet or Yukon Gold for crispy, golden results.
- Ash Gourd: A mild-tasting gourd used frequently in Indian cooking. Substitute it with white or regular pumpkin if ash gourd isn’t available, or you can make the curry using just potatoes!
- Bay Leaves: Adds subtle, aromatic warmth.
- Onions: Red and yellow onions both work great in this recipe. If you prefer, you can also use shallots.
- Green Chilies: You can adjust the quantity and type of chili according to your spice preference.
- Fresh Ginger and Garlic: Fresh ginger and garlic provide robust aromatics.
- Ground Black Pepper: Pre-ground pepper works, but freshly ground is preferable.
- Water: Use slightly less or more water to adjust the consistency of your curry sauce to your preference.
- Fresh Coriander: Garnish with freshly chopped coriander for brightness and contrast.
Expert Tips
Marinating: Marinate the duck for at least 20 minutes, but for maximum flavor penetration, marinate overnight in the refrigerator covered tightly with plastic wrap or in an airtight container.
Cut vegetables evenly for even doneness: Cut both the potatoes and ash gourd into similar-sized pieces, around one inch each. If the sizes vary too much, some chunks may break down completely while others stay firm or undercooked.
Adjust Seasoning: In the last 5 to 10 minutes of cooking, taste the curry sauce and adjust the salt and chili levels as needed. Taste again right before serving to ensure the flavors are perfectly balanced.
Storage and Leftovers
Allow leftover curry to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. The curry’s flavors deepen and enhance after a day, making leftovers even more flavorful!
Reheat gently in a saucepan on the stovetop over medium-low heat, stirring occasionally. If the sauce has thickened in the fridge, add a small amount of water or broth to restore the original consistency.
More Recipes You May Like:
- Achari Masala (Traditional Punjab Curry)
- Aloo Bhaji (Indian Spiced Potatoes)
- Indian Chicken Curry
- Indian Rice Recipe (like your local curry house)
- Kosha Mangsho (Bengali mutton curry)
Indian Duck Curry
Ingredients
Duck Marinate
- 1.3 kilograms duck cut into curry pieces (bone-in)
- 1 tablespoon mustard oil for marinating
- 1 tablespoon ginger garlic paste
- 1 teaspoon salt
- ½ teaspoon turmeric
Indian Curry
- 200 grams potatoes peeled and cubed
- 350 grams ash gourd peeled, seeds removed, and cubed
- 4 tablespoons mustard oil for cooking
- 2 bay leaves
- 120 grams onion finely chopped (about 1 medium onion)
- 7 grams green chilies chopped (about 2 small chilies)
- 10 grams ginger chopped (about 2 teaspoons)
- 15 grams garlic chopped (about 4 cloves)
- 1 teaspoon ground black pepper
- 250 ml water
- Chopped coriander for garnish
Instructions
Marinate the duck:
- In a large bowl, combine the duck with mustard oil, ginger garlic paste, salt, and turmeric. Mix gently to coat evenly, then set aside to marinate.
Fry the potatoes:
- Heat the mustard oil in a large kadai or Dutch oven over medium heat. Add the potatoes and fry until golden and crisp. Remove and set aside.
Start the curry:
- In the same oil, add the bay leaves, onion, and green chilies. Cook for about 5 minutes, or until the onions turn translucent.
- Add the ginger and garlic. Sauté for 1–2 minutes, or until fragrant.
Cook the duck:
- Add the marinated duck to the pot and stir well to coat in the aromatics. Cover and cook over medium heat for 10 minutes, stirring once halfway through. The duck will release its own liquid.
- Uncover, add the black pepper, and continue cooking, stirring occasionally, until the liquid reduces for about 10 minutes. Remove some fat if desired.
Add vegetables and finish:
- Add the ash gourd and fried potatoes to the pot. Pour in the water, stir to combine, and cover. Cook for another 10–15 minutes, or until the vegetables are tender and beginning to break apart, and the duck is soft and cooked through.
Serve:
- Turn off the heat and garnish with chopped coriander. Serve hot with steamed rice.
