Duck curry

Duck curry is a delicious Indian dish consisting of juicy chunks of duck meat cooked in a rich and spicy sauce. This sauce is usually based on a tomato and onion mixture, seasoned with a variety of Indian spices such as ginger, garlic, coriander and cumin. Duck curry has a well-balanced flavor profile that is both hot and aromatic, and is usually served with basmati rice or naan bread. It is a prized delicacy in Indian food culture and offers a tasty variation to the more common meat options such as chicken and lamb.

Indian food

Ingredients 4 ports

• 5 cm fresh ginger
• 3 yellow onions
• 6½ dl chicken broth
• 3 garlic cloves, finely chopped
• 4 whole cloves
• salt
• 1 tsp cayenne pepper
• 2 tsp coriander seeds, lightly crushed
• 2.7 kg duck, cut into pieces
• 1 crm saffron threads
• 2½ dl ground almonds
• 3 dl cream
• 1 teaspoon cardamom seeds, lightly crushed
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Do this

1. Turn on the oven at 150 degrees. Finely chop the ginger and set aside. Cut 1 onion in half and finely chop the others. Pour the broth into a large heavy-bottomed pot and add the onion halves, ginger, garlic, cloves and a pinch of salt. Bring to a boil. Cook until the liquid has reduced by half, then strain it into a bowl and save it for that long. Throw the contents into the strainer.

2. Heat oil or ghee in a non-stick pan and add the chopped onion and fry on low heat for 10 minutes. Add the cayenne pepper and coriander seeds and fry for another 1 minute or until the spices begin to smell fragrant. Add the duck pieces and fry until browned all over. Turn often during this time. Pour in the saved broth, season with salt and let it boil. Lower the heat, cover and cook for 20 minutes.

3. Place the saffron strands in a bowl and pour in enough boiling water to cover them. Leave for 10 minutes. Mix almonds, cream, cardamom seeds and saffron into the soaking liquid. Pour the mixture into the pot and stir well. Place in a hot oven and cook for a further 20 minutes or until the duck is tender.

4. Serve with rice