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Duck & Potato Curry
¼ teaspoon ground turmeric
¼ teaspoon salt
1 tablespoon fish sauce

½ medium sized duck, cut into 3cm chunks
4 waxy potatoes, cut into 3m cubes
1 large onion, quartered
4 garlic cloves, crushed
3 whole dried chillies, soaked in hot water
½ teaspoon paprika
125ml groundnut oil
150ml water


Mix the ground turmeric, salt and fish sauce and marinate the duck pieces for at least 30 minutes.

Roughly chop the onion and put into a pestle and mortar. Pound to form a paste then add the crushed garlic and dried chillies. Continue to pound until they are well incorporated. It definitely makes a difference to the taste of the gravy if you use a pestle and mortar. If you don’t have one, just chop everything finely.

In a large saucepan or wok, heat the groundnut oil. First fry the potatoes over high heat, turning regularly, for 2-3 minites until they are just taking on colour. Remove the potatoes and leave to one side.

Next add the duck pieces to the oil and again fry on high heat for 2-3 minutes to brown the meat. Remove the duck from the oil and set aside.

In the remaining oil, add the onion mixture and cook over moderate heat for 20-30 mins until the onions have caramelised and turned reddish brown. It may seem like a lot of oil but it’s important not to skimp here. If there is not enough oil, it will burn the onions and make the gravy bitter. Keep an eye on the onions and stir frequently. Then add the paprika and stir until fragrant.

Add the potatoes and duck pieces back into the saucepan, give it a quick stir then add the water. Simmer with lid on for 45-60 minutes until the meat is tender, occasionally stir the mixture. It is ready when the gravy has reduced and the oil has returned. Finally taste for seasoning and serve with rice.

Preparation Time: 90 Serves: 2
Recipe Origin: United States
Submitted by:

United Kingdom
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