Curry Duck

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable than duck.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be healthier and cheaper.

lime juice

🥗Healthier: vinegar

💰Cheaper: lemon juice

Lemon juice is a cost-effective substitute.

hot pepper

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Jalapeño adds heat at a lower cost.

Clean the duck by scrubbing it with crumpled foil to remove feathers and impurities.

Soak the duck in coffee, then rinse it with lime juice and salt.

Marinate the duck with spices including masala, coriander, cumin, and garam masala for 2 hours.

Toast spices (green cardamom, black mustard seeds, cumin seeds, cinnamon sticks, bay leaf, dry chilies) in a pan for 2 minutes.

Add curry leaves and one whole white onion, cooking for 5 minutes until fragrant.

Add ginger and garlic, cooking for an additional minute.

Add goat and duck curry powder and chili powder, toasting for 30 seconds.

Add 1 tablespoon of water to the pan to wake up the spices.

Add salt and cook until oil separates from the mixture.

Add the marinated duck to the pot and mix well to coat with spices.

Cover the pot and cook on medium-low heat for 12 minutes.

Add one ripe tomato and leave the pot open to let excess water evaporate.

Add fresh thyme and continue cooking until oil bubbles up.

Add boiling water to the pot and mix, then cover and cook on medium-low heat until done.

After cooking, sprinkle cinnamon powder and clove powder on top and let it infuse for 5 minutes before serving.

Prepare roti by mixing flour with water, rolling it out, and cooking it in a hot pan with ghee or butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary