Indian duck curry featuring a rosy pink duck breast in a hot and sour bold curry sauce featuring tamarind and fenugreek.
If rosy pink duck is not your thing, don’t worry you can safely cook it so it is perfect for you. The whole thing is done in around 45 minutes.
Duck Breast Curry with Tamarind Masala Sauce.
High up on the list of foods that I love are Indian food and duck. As a result, this Indian duck masala appearing here was somewhat of an inevitability.
It features a hot and sour curry sauce with tamarind and jaggery. Its flavours are loosely similar to my ever-popular chicken pathia recipe.
Duck and tamarind are delicious together, it is a combination that I use in my braised duck leg with date and tamarind recipe.
Then it gets topped by a gloriously spiced and perfectly cooked duck breast.
The duck is cooked using the cold pan method to render out the fat and deliver perfectly crispy skin. It is a method you can see in a video on my duck with orange sauce recipe.
And if this Indian duck curry is as much your mojo as it is mine, then you must check out my Thai duck curry.
Frequently Asked Questions.
Can I use tamarind concentrate?
Yes, but you need to take care with tamarind concentrate because they are all different strengths.
Adding too much will make this duck curry too sour and also give it a metallic aftertaste. If you are using concentrate, find a brand you like learn its idiosyncrasies and stick with it.
Can I cook the duck breast so it isn’t pink?
Yes, of course. You may need to let the sauce down a little more whilst the duck is resting.
I remove my duck at around 53-54°C or 127°F and remove it to rest.
If you want your duck medium aim for 60°C or 140°F and well done at 65°C or 150°F. I am not one of those foodies that tells you how you should like your food, we’m all grown-ups and like different things, do what makes your belly happy!
Can I save the duck fat?
Yes, but you do need to remember it is flavoured, so it is less versatile than clean duck fat. But I brush it on chapati or use it as the fat for any Indian curry and it is particularly good added to my air fryer onion bhajis.
This Indian duck curry is great with two simple additions, tandoori style naan bread and rice.
Super simple and easy, and if you happen to slip and brush the naan bread with the reserved duck fat then even better. I also sprinkle them with poppy seeds too, because that’s the way I roll.
This is also rather stunning with my roast Bombay potatoes!
For something a little different, then how about this delicious Indian cabbage and potato sabji.
Indian duck curry, a hot and sour Indian inspired dish featuring a rosy pink duck breast with crispy spiced skin and wonderful rich and thick gravy.
- 2 Duck Breasts
- 50g (2.5cm or 1" cube) Tamarind
- 50ml (3 Tbsp + 1 Tsp) Boiling Water
- 1/2 Tsp Turmeric
- 1/2 Tsp Amchur
- 1/2 Tsp Cumin
- 1 Tsp Kashmiri Chilli Powder
- 1 Tsp Salt
- 8 Curry Leaves
- 2 Green Chilli Peppers
- 1 Tbsp Fennel Seeds
- 1 Black Cardamom Pod
- Ginger (Thumb Sized Piece)
- 4 Garlic Cloves
- 225g (1 Cup) Tomato Passata
- 1 Tsp Ground Coriander
- 1 Tbsp Dried Fenugreek Leaves
- 1 Tbsp Jaggery
- 175ml (¾ Cup) Water
- 1 Tbsp Garam Masala
- Pour the boing water over the tamarind pulp and allow it to sit whilst the remaining ingredients are prepared.
- Mix together the turmeric, amchur, cumin, Kashmiri chilli powder and half of the salt.
- Take the duck breasts, trim of anz sinew and cut a 1cm cross hatch or diamond pattern on the skin.
- Rub the duck breasts with the spice mix.
- Place the duck breasts, skin side down, in a cold pan and then turn on the heat to low-medium and allow to sit for 8-10 minutes. Do not be tempted to look for at least 6 minutes!
- Peel the ginger and grate it.
- Peel and mash the garlic cloves.
- Cut the green chillies in half lengthways.
- Pass the tamarind through a fine mesh sieve.
- By now the duck should be nice and crispy, remove, and place on a chopping board and cover with foil.
- Drain all but a scant covering of oil from the pan and return it to a medium heat.
- Add the curry leaves, slit chillies, fennel seeds and cardamom pod and cook for 60 seconds.
- Add the garlic and ginger and cook for another minute.
- Pour in he tomato passata and water, then add the tamarind, remaining salt, ground coriander, fenugreek leaves, jaggery and any remaining dry rub from the duck breasts.
- Stir and cook for 2 minutes or until it starts to bubble.
- Add the duck breasts crispy skin up, then reduce the heat to low to medium and cook until the duck reaches your desired level of doneness, this could be anywhere from 5-10 minutes. I aim for 53-54°C or 127°F for a nice rare duck breast.
- Remove the duck and rest under foil for 5 minutes.
- Add the garam masala and test the sauce for salt and continue simmering for the resting time.
- Carve the duck and serve on top of the curry sauce.
Brushing a naan bread with the set aside duck fat is very very naughty and you absolutely must do it!
Amount Per Serving: Calories: 679Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 327mgSodium: 1411mgCarbohydrates: 43gFiber: 8gSugar: 22gProtein: 65g
Calorific details are provided by a third-party application and are to be used as indicative figures only.