Duck Curry
An authentic non-vegetarian recipe from Assam, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
800g Duck (cut into pieces)
250g Onions
150g Tomatoes
25g Ginger
8piece Garlic cloves
4piece Green chillies
50ml Mustard oil
2piece Bay leaves
3piece Dried red chillies
4g Turmeric powder
5g Red chilli powder
8g Coriander powder
4g Cumin powder
3g Garam masala
4g Black pepper (coarsely ground)
20g Coriander leaves
8g Salt
400ml Water
18 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
**Clean and marinate the duck:** Clean duck pieces thoroughly. Marinate with turmeric, salt, and half the ginger-garlic paste for at least 30 minutes. Duck has a strong flavour; marinating helps tenderise and season it.
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**Render the duck fat:** Heat a heavy pot on medium-high heat. Add the marinated duck pieces skin-side down and cook for 5–6 minutes until the skin is browned and some fat has rendered out. Remove and set aside.
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**Heat mustard oil:** Add mustard oil to the pot with the rendered duck fat. Heat until smoking, then reduce heat. Add bay leaves and dried red chillies.
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**Sauté onions:** Add thinly sliced onions and cook on medium heat for 10–12 minutes until deep golden brown. This long caramelisation is key to the rich gravy.
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**Add aromatics:** Add remaining ginger-garlic paste and slit green chillies. Cook for 3 minutes until the raw smell disappears.
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**Add tomatoes and spices:** Add chopped tomatoes, red chilli powder, coriander powder, and cumin powder. Cook for 8 minutes until tomatoes break down completely and oil separates from the masala.
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**Return the duck:** Add the browned duck pieces back to the pot. Stir to coat with the masala. Cook on high heat for 5 minutes, stirring frequently.
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**Add water and simmer:** Pour in water, bring to a boil, then reduce heat. Cover and simmer for 30–35 minutes until duck is tender and cooked through. Duck takes longer to cook than chicken.
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**Finish the curry:** Add garam masala and coarsely ground black pepper. Simmer uncovered for 5 more minutes to thicken the gravy.
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**Serve:** Garnish with fresh coriander leaves. Serve hot with steamed rice or jolpan (Assamese sticky rice).
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Chef's Tips
Duck has a stronger, gamier flavour than chicken; marinating for at least 30 minutes (or up to 2 hours) with turmeric and salt helps mellow this.
Rendering the duck fat first adds incredible depth to the curry; don't skip this step or discard the rendered fat.
Assamese duck curry uses minimal whole spices compared to other regional curries; the flavour comes from the slow-cooked onion-tomato base and mustard oil.
Duck takes significantly longer to cook than chicken; test by piercing the thickest piece — the juices should run clear and the meat should pull away from the bone easily.
About This Dish
Duck Curry is a traditional non-vegetarian dish from Assam, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Duck has a stronger, gamier flavour than chicken; marinating for at least 30 minutes (or up to 2 hours) with turmeric and salt helps mellow this. - Rendering the duck fat first adds incredible depth to the curry; don't skip this step or discard the rendered fat. - Assamese duck curry uses minimal whole spices compared to other regional curries; the flavour comes from the slow-cooked onion-tomato base and mustard oil. - Duck takes significantly longer to cook than chicken; test by piercing the thickest piece — the juices should run clear and the meat should pull away from the bone easily.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium