Chef’s Nectar, “ Curried Duck with Coconut Milk” yumm😋


Ingredients for making the Duck Curry😃

  • 1 kg Duck , with skin cut into small pieces
  • 2 teaspoon Whole Black Peppercorns Crushed
  • 3 tablespoon Coconut Oil
  • 3 Green Chillies, finely chopped
  • Salt , to taste
  • 1/4 cup Shallots, finely sliced
  • 3 Dry Red Chillies, broken into two pieces
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 3 sprig Curry leaves
  • 2 Green Chillies, slit lengthwise
  • 2 tablespoon Coconut Oil
  • 1 tablespoon desi ghee
  • 1 Onion , finely, sliced
  • 1 Tomato, sliced
  • 1 inch Ginger, chopped
  • 2 cloves Garlic, chopped
  • 2 cups Coconut milk
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Coriander Powder
  • 1/2 teaspoon Red Chilli powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Fennel Powder
  • 3 to 4 no’s Cardamom
  • 1 tsp fresh green coriander leaves

Method for making the duck curry with Coconut Milk🥰

  1. Let’s start making the duck curry with Coconut Milk, by cleaning the duck and cutting them into curry cut size.
  2. Then we have to marinate the duck with marinated ingredients and keep it in the fridge for half an hour.
  3. Add coconut oil, ghee and add the marinated pieces of Duck and seared it to add more flavor from both sides or you can grill it on the grilled as well.
  4. Heat heavy bottomed pan, pour coconut oil and ghee. Add mustard seeds and when it starts to splutter, add fenugreek seeds, sliced shallots, curry leaves, dried red chilly,chopped ginger,garlic and saute for couple of minutes.
  5. Add chopped onions, green chillies, tomatoes, saute till onions turn translucent and light brown color.
  6. Now add in coriander and red chilli powder and combine well. Then pour the 1 cup of the coconut milk
  7. Now add the cooked duck and Combine well, then add garam masala powder, cardamom pods. Close with a lid and cook for 5 to 6 minutes.
  8. Adjust the seasoning and check the consistency, keep the flame on very low and cook it for another 5 minutes. To make sure curried becomes as per your liking.
  9. Served hot garnished with fresh green coriander and edible flower of your choice. Accompanied with salad and steam rice.😃😋

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: