Fresh Duck Curry

This Indian delicacy has become a solid favorite in Fiji, where it is a welcome complement to any feast or gathering. "Fresh" refers to meat that has been freshly slaughtered rather than frozen, and many Indo-Fijian households prepare this for special occasions, including procuring specially bred ducks from farms ahead of time. Meat from duck is a little gamier than chicken meat, and its distinct flavor mixes to make a superb spicy curry when cooked properly with curry spices and chilies (to taste). Fresh Duck curry is a popular companion to beverages during a cocktail party or while entertaining friends.

Ingredients:

• 1.5 kg whole duck, chopped into curry pieces (⅓ skin on),1 tsp cumin seeds,1 tsp mustard seeds,½ tsp fenugreek seeds,10 – 12 curry leaves,1 large onion, sliced lengthwise,2 Tbsp Masala Powder,1 Tbsp Turmeric Powder,¼ cup oil,1-inch piece of ginger, crushed,1 bulb garlic, crushed,Chillies,Salt , Coriander – garnish

Instructions;

• In a glass bowl, placed the duck meat and add turmeric powder, garlic, ginger, and chili paste, and place in the refrigerator for 30 minutes to marinate
• After 30 minutes, in a large pot add oil and heat. Then add curry leaves, cumin, mustard, and fenugreek seeds and let them crackle and pop till they release an aroma
• Add onions and cook till reduced and golden
• Add the duck meat and desired amount of salt. Cook for 15 minutes and add ½ cup of water if it begins to stick to the bottom of the pot. Lower to medium heat
• After 15 minutes, add the masala and mix through evenly. Lower heat and add ½ cup of water. Let simmer for another 15 – 20 minutes. Make sure to stir every 5 minutes and add more water (¼ cup) if the gravy is sticking to the bottom of the pot
• Once the oil surfaces and the remaining water has dried, take it off the heat, garnish with coriander and serve hot with dhal, rice, or roti (or bread).