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.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: Asian, Braised, Caribbean, Indian, West Indian

Keyword: Best Curry duck recipe, Curry Duck, How to make curry duck, IDuck Legs Recipes, muscovy duck, Ultimate Curry Duck

Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Servings: people

Calories: 786kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 6-quart braising pan I use a stainless steel rondau
1 cutting board
1 chef knife
1 kitchen tong
Prep bowls
pinch bowls
wooden spoon

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

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Instructions

Render the duck fat:

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.
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.
Turn off the flame. Remove the legs to a bowl or plate and set aside.
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:

Turn on the heat to medium.
Saute the onions 3 to 5 minutes until fragrant.
Add the garlic, ginger and thyme leaves. Mix and cook 30 to 60 seconds.
Add in the spice Mix. Stir and cook 4 to 5 minutes until very fragrant and the color starts to darken.
Add in tomato paste. Stir and cook 1 to 2 minutes. Season with a pinch of salt and freshly ground black pepper.
Add in the chopped tomatoes. Mix to coat with the aromatics. Cook 2 to 3 minutes.
Add in the fresh herbs, Tamarind juice and chick peas. Mix.
Add back the duck legs and any juices released. Pour in the stock. Add in the cinnamon stick. Taste and adjust salt if needed.
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.
Serve with roti or on a bed of rice. Enjoy!

Video

Notes

Disclosure:

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