Duck makes for an excellent curry meat, absorbing the garlic and ginger marinade overnight and cooked slow for a tender meal.

Serves
4

Preparation

30min

Cooking

1hr

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

  • 500 g duck Maryland meat, cut into bite sized pieces (you will need about 4-5 duck Maryland)     
  • 2 tbsp garlic paste                    
  • 2 tbsp ginger paste
  • ½ tsp turmeric powder                
  • 1 tbsp ground cumin
  • 1 tbsp black pepper
  • 125 ml (½ cup) mustard oil
  • 3 potatoes
  • 4 onions, finely chopped                    
  • 2 bay leaves                    
  • 4 long green chillies, thinly sliced                    
  • 4 dry red chillies
  • salt, to taste                    
  • 3 bamboo shoots, finely shredded            
  • steamed rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

This recipe needs to be started one day in advance.

  1. Place the duck meat, garlic and ginger paste, turmeric, cumin, black pepper and 1 tablespoon of the mustard oil in a bowl and stir to combine well. Cover and refrigerate overnight.  
  2. The following day, peel the potatoes and cut into chunks. Heat the remaining mustard oil in a wok over high heat. Add the onion and fry until golden brown. Add the bay leaves, green and red chillies and the the marinated duck and stir for a few minutes or until fragrant. Add the potatoes and stir until well coated, then add 250 ml (1 cup) water and a generous pinch of salt. Cover, reduce the heat to low-medium and simmer, stirring occasionally, for 45 minutes or until the duck is tender.
  3. Remove from the heat, transfer to a serving dish, scatter with the bamboo shoots and serve with steamed rice.

 

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Photography by Andrew Dorn.