This ultimate curry duck legs is enveloped in a mild sweetish curry flavored sauce. Duck curry or curried duck was a delicacy and treat when I was growing up. What’s more, raising our own free range ducks was a thing. Therefore, the duck meat used was super fresh. Whole duck, cutup, and slowly simmered for two to three hours in a rich and pungent curry sauce was always finger-licking good. Yes, we ate with our fingers.
The spices used in our childhood curry differed slightly from this ultimate duck legs curry. Mom used madras curry powder which has an intense pungent flavor and fresh hot wiri wiri peppers was non negotiable. To get rid of the excess fat, it was simply spooned off once the curry was fully cooked. However, much of the duck fat was still remaining in the dish.
Although duck fat is a healthier fat when compared to chicken fat, the meat swimming in an oily curry sauce surely isn’t the most attractive. Because duck fat is rich in monounsaturated and polyunsaturated fats, it is healthier, but should still be used in moderations. An important step in reducing the amount of fat saturating the end result requires a simple process of rendering the fat. Additionally, the rendering process helps to render the fat, and imparts more flavor. Furthermore, save the excess fat and use it to cook other dishes, like Smashed Fingerling Potatoes.
What types of duck is best for cooking this ultimate curry duck legs? And what are the ultimate spice and herbs combinations!
Simple answer – any type of duck meat. However, to yield a meatier dish with less fat, use muscovy or moulard duck. Less fat and lean best describes the moulard duck. However, the use of muscovy results in a meatier texture with a beef-like richness. Whole frozen ducks, fresh legs and duck breasts are available in some local grocery stores or meat market. But can also be purchased online. Besides, curry duck, both Mulard and Muscovy ducks make terrific braises. Some of our favorite braises includes Soy braised duck legs and White wine braised duck legs.
This ultimate curry duck legs recipe uses spices that adds a sweeter rather than a pungent flavor. There are so many variations of curry recipes from across the globe. The curry duck that I grew up eating differs from this ultimate curry duck legs recipe. Some of the basic ingredients included madras curry powder and garam masala. Moreover the fresh herbs and aromatics were ground into a paste like texture. For this version, the aromatics and herb are chopped and sautéed, similar to cooking a braised or stew dish.
Importantly, the spices for this version, includes a milder tasting red curry powder, which is used in many Asian style curries. It has less of a bitter taste. Additionally, fenugreek adds a slightly sweet flavor. Other spices like cinnamon and cardamom together with fresh basil and mint compliments the sweetish flavor. This recipe pairs perfectly with roti or rice. Enjoy.
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Ultimate Curry Duck Legs
This ultimate curry duck legs recipe is enveloped in a mild and sweetish curry flavored sauce. The red curry used and the beautiful fresh combination of herbs and some select premium spices gives the curry its mild and sweetish flavor.
Ingredients
FOR THE DUCK LEGS:
- 3 – 4 pounds duck legs I use muscovy or moulard duck. Trim off excess skin and fat
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
FOR AROMATICS AND VEGETABLES
- 2 small onions peeled and sliced
- 3-4 inch piece ginger peeled and grated
- 6 large cloves garlic peeled and grated
- 1/2 cup fresh basil packed
- 1/2 cup fresh mint loosely packed
- 1 cup fresh cilantro roughly chopped
- 1 tablespoon fresh thyme leaves
- 2 vine ripened tomatoes chopped
- 1 tablespoon tomato paste
- 2 tablespoons tamarind juice
- 15.5 ounces chickpeas 1 can. Rinse thoroughly.
- 1 1/2 – 2 cups chicken stock or your favorite stock
- 3 inch piece cinnamon stick
- kosher salt and freshly ground black pepper to taste.
FOR SPICE MIX:
- 1 teaspoon fenugreek seeds
- 1 teaspoon coriander seeds
- 3/4 teaspoon cardamom seeds
- 1/2 teaspoon ground cumin
- 2 teaspoons red curry powder or your favorite curry powder
- 1 teaspoon turmeric powder
Instructions
Render the duck fat:
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Add the duck legs, skin-side down in the cold pan. Turn on the heat to medium low. Let the fat render off for 10 to 12 minutes.
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Flip the legs over and cook 1 to 2 minutes.
Note: You should see a lot of fat in the pan and the duck legs should no longer be sticking – that's when it's time to flip.
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Turn off the flame. Remove the legs to a bowl or plate and set aside.
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Carefully remove the fat from the pan, leaving about 2 tablespoons in the pan.
Note: The excess duck fat can be refrigerated and used for cooking any of your favorite dish.
Let's cook the curry sauce and bring it all toghther:
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Turn on the heat to medium.
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Saute the onions 3 to 5 minutes until fragrant.
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Add the garlic, ginger and thyme leaves. Mix and cook 30 to 60 seconds.
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Add in the spice Mix. Stir and cook 4 to 5 minutes until very fragrant and the color starts to darken.
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Add in tomato paste. Stir and cook 1 to 2 minutes. Season with a pinch of salt and freshly ground black pepper.
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Add in the chopped tomatoes. Mix to coat with the aromatics. Cook 2 to 3 minutes.
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Add in the fresh herbs, Tamarind juice and chick peas. Mix.
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Add back the duck legs and any juices released. Pour in the stock. Add in the cinnamon stick. Taste and adjust salt if needed.
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Bring to a boil. Cover with a tight lid. Reduce heat and simmer 1 1/2 to 2 hours until fork tender and the sauce have reduced to your liking.
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Serve with roti or on a bed of rice. Enjoy!
Recipe Video
Recipe Notes
Disclosure:
Some of the links in this post are affiliate links. This means that, at zero cost to you, JulietKitchen may earn an affiliate commission if you click through the link and finalize a purchase.
