- Prep: 20 min
- Cook: 1.5 hours
- Yield: 2 servings
Ingredients
800 gms duck on bone, cut into
pieces with skin
1/2 cup mustard oil
250 gm potato
250 gm red pumpkin
Salt to taste
11/2 inch ginger
10-12 pods garlic
3 onions, peeled
5-6 green chillies
4-5 bay leaves
8-10 green cardamom
1 inch cinnamon stick
5-8 cloves
2 tbsp coriander powder
11/2 tsp turmeric powder
1 tbsp sugar
Directions
1. Wash the duck and set aside.
2. Make a paste of onion, ginger, garlic and green chillies.
3. Dry roast green cardamom, cinnamon and cloves. Grind them to a fine powder.
4. Peel potatoes and red pumpkin and cut them into one-inch cubes. Soak them in water, and set aside.
5. In a wok/kadai heat mustard oil, add bay leaves, and onion paste and saute for about three to four minutes.
6. Now add the sugar until it almost caramelizes.
7. Add the duck pieces and cook on a medium flame for about 15 minutes, adding a little water if required during cooking.
8. Add turmeric powder and coriander powder and mix well.
9. Add potatoes and pumpkin and stir well. Now add enough water to cover the duck pieces.
10. Cover and cook for about an hour or until the duck pieces are soft.
11. Finally, sprinkle the dry spice powder and mix. The duck curry should be semi-dry.
12. Serve with steamed rice.
