Duck Curry

(with Coconut Milk)
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian


  • 3 lbs duck, fresh or frozen

For Marinade:

  • 1 tablespoon ginger, crushed
  • 1 tablespoon garlic, crushed*
  • 2 green chilis, crushed**
  • 1-2 stalk of curry leaves
  • ½ teaspoon Kashmiri chili powder
  • 1 teaspoon black pepper powder
  • 1 teaspoon fennel seed powder
  • ½ teaspoon turmeric
  • 2 teaspoon coriander powder
  • 1 teaspoon vinegar
  • 2 teaspoon salt

For Gravy:

  • ¼ cup coconut oil
  • 1 tablespoon ginger, crushed
  • 1 tablespoon garlic, crushed
  • 1 green chili, crushed
  • 10 pearl onions, crushed (or 1 medium onion, sliced)
  • 2 medium onions, sliced
  • 2 medium-sized tomato, minced
  • ¼ teaspoon turmeric
  • 2 teaspoon garam masala
  • 1 teaspoon Kashmiri chili powder
  • 2 tablespoon coriander powder
  • ½ tsp black pepper powder ***

For Tempering:

  • 1-½ tablespoon of coconut oil
  • ½ teaspoon mustard seed
  • 2 dry red chilis
  • 3 pearl onions, sliced or 2 tablespoon onion sliced
  • 1 stalk of curry leaves
  • 1-¼ cup of coconut milk
  • 1 cup of water


  • Remove the skin and cut duck into small pieces, remove the skin, wash with 2 tablespoons vinegar and 1 tablespoon salt. Rinse until water is clear.

Marinating the Duck:

  • Add ingredients for marination to the duck in a bowl and mix with your hand to coat and marinate all pieces. Cover the bowl.
  • Marinate for 10 minutes at room temperature, no more than 30 minutes. If you plan to marinate for more than 10 minutes, marinate in the refrigerator.
  • Place marinated duck into a pan, add 1 cup water and mix well. Cook on low to medium heat.
  • Cook covered on the stovetop for 20-30 minutes, stirring and mixing in between. Make sure you have enough water to cook the duck. Add water as needed.
  • Once the meat is cooked, place the pan to the side. Meat is cooked when there is no pink when the duck piece is cut. Now we will prepare the gravy.

Preparing the Gravy:

  • Heat ¼ cup coconut oil in a pan. Once the oil is hot add crushed ginger, garlic and green chili and mix well. Add pearl onions and mix. Then add sliced medium onions and mix. Add 1 stalk of curry leaves. Let cook until onions are brown/translucent, ~5-8 minutes, depending on the stove.
  • Lower heat then add dry spices. Add turmeric, garam masala, kashmiri chili and coriander powder. Mix for 1-2 minutes or until the raw smell goes away.
  • Increase the heat and add the minced tomatoes to the pan and mix.
  • Cover the pan and let it cook. Mix in between until tomatoes are soft and mushy.
  • Add the gravy mixture to the cooked duck curry and place the pan on the stove. Mix thoroughly. Cover and cook for 5 minutes.
  • Add 1 cup of coconut milk and mix all together. If you want to add more gravy, you can add more coconut milk. We added ¼ cup more coconut milk and mix well.
  • Check for salt and add more according to your taste if needed.
  • Allow the pan to come to a boil and remove from heat.

Tempering (Optional):

  • Heat a pan and add 1-½ tablespoons of coconut oil.
  • When the oil is hot, add ½ teaspoon of mustard seed.
  • Break dry chili in half and add to the pan. Add pearl onions and curry leaves, mix and cook until onions are slightly browned/translucent.
  • Set a little of the tempering to the side for garnishment. Add the rest of the tempering to the duck curry and mix. Place in a serving bowl and add the rest of the tempering to the top for garnishing.
  • Duck curry with coconut milk is ready to eat!



Duck curry can be eaten with Appam, rice, chapati, and naan.
*Crushed - cut and diced then crushed with a mortar and pestle. This releases flavor.
**If you want less heat, you may use 1 green chili.
***Optional, for more heat.


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