Duck curry
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Skip to ingredients
- 1 duckjointed (ask your butcher) or 4 duck joints
- sunflower oil
- 2 tomatoeschopped
- 1 litre chicken stock
- to serve rotis
CURRY SPICES
- 3 tbsp cumin seeds
- 2 tbsp coriander seeds
- 3 tbsp fenugreek seeds
- 2 bay leaves
- 1 tbsp turmeric
CURRY PASTE
- 6 onionspeeled and chopped
- 1 tbsp golden caster sugar
- 200ml sunflower oil
- 10 red chilliesseeded if you like
- 1 thumb-sized piece gingerpeeled
- 2 cloves garlicpeeled
Nutrition: per serving
- kcal1103
- fat92.9g
- saturates20g
- carbs23.6g
- fibre6.5g
- protein39.8g
- salt0.9g
Method
step 1
Toast the curry spices in a dry frying pan until fragrant, then whizz them all to a powder in a spice blender. For the curry paste, pulse all the ingredients in a blender. Season the duck.
step 2
Put a little sunflower oil in the bottom of a large, ovenproof pan and fry the duck pieces all over until golden. Remove the duck from the pan.
step 3
Add the curry paste to the same pan and cook on a low heat for 30 minutes, stirring occasionally, until it starts to caramelise.
step 4
Heat the oven to 140C/fan 120C/gas 1. Add the chopped tomatoes and the curry spices to the pan. Cook for a further 10 minutes, then add the chicken stock and bring to a simmer. Add the duck, cover and cook in the oven for 2 hours. Leave to cool to room temperature, then chill for at least an hour and skim off the cooled fat on the surface (you can do this the day before if you like). To serve, bring back to a simmer and cook for 15 minutes before serving with roti.
