Garlicky Duck Curry

This duck curry was my first try to make it differently with lots of garlic, roasted ground spice mix, ghee, along with onion, ginger, tomato paste and it turned out extraordinarily finger licking dish to serve with fancy Gobindobhog rice. 

Duck curry is rich, comforting, full of flavors and perfect for this winter weather. Duck is consisted of all dark meat and it tastes best to cook on low flame for about an hour. Duck meat has a thick layer of fat beneath the skin and I prefer to remove the skin for this particular recipe as I use clarified butter so the curry doesn't get too greasy.

Ingredients~ 

(US customary units) 

2 lb. skin less bone-in duck, cut into pieces

2 cups chopped onions

1/4 cups garlic smashed cloves

1 tbsp ginger paste

1/4 cup tomato paste

1 tsp lemon juice

2 fresh chilies, finely chopped

5-6 fresh hot chilies or more

1 tsp salt or to taste

1/3 tsp chili powder

1/2 tsp turmeric

1/4 tsp paprika

1/4-1/3 cup ghee

1 bay leaf

1 tiny cinnamon stick

1 cup hot water

Grind together  - 

2 whole green cardamom

2 cloves

1 tiny piece of cinnamon stick

1 blade of mace

A tiny piece of nutmeg

1 tbsp slightly roasted coriander seeds

1/4 tsp whole black pepper

Method~

Marinate chicken pieces with tomato paste, lemon juice and little salt for 30 minutes.  

Heat ghee in a large heavy bottomed pan on medium heat. Add the chopped onion, ginger, smashed garlic, chopped chilies along with bay leaf and cinnamon stick. Reduce the heat to low and saute onion and whole spice mixture for 5-6 minutes. Add the duck meat, ground spices and stir fry on low heat for 8-10 minutes until duck pieces are well coated. Add hot water, cover, bring it to the boil and let it simmer for an hour, stirring in between or until cooked through.

Once the water is reduced mostly add fresh whole chilies. Taste and adjust seasonings. Serve with Gobindobhog rice or Basmati rice and salad on the side. 

Happy Cooking!