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Indian Duck Curry in a dish

Indian Duck Curry

This rustic duck curry from Assam is slow-cooked in mustard oil with warming spices, soft potatoes, and ash gourd. The duck renders its own fat, creating a rich, deeply flavorful sauce balanced with a final touch of fresh coriander.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 571 kcal

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.

Nutrition

Calories: 571kcalCarbohydrates: 15gProtein: 31gFat: 42gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 117mgSodium: 119mgPotassium: 591mgFiber: 2gSugar: 2gVitamin A: 228IUVitamin C: 17mgCalcium: 69mgIron: 3mg
Keyword Indian Duck Curry
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