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Posted by on Jul 1, 2012 in Other | 1 comment

Duck Curry



Duck has a wonderful flavour. Mum is used to cook duck with fresh coconut milk. If you have fresh coconut milk, please please use it. Otherwise you can use handy tinned coconut cream.


• 2 kg duck (curry cut)

• 1 large onion sliced

• 400 grams coconut cream/

1 and ½ cup fresh coconut milk

• 1 and ½ tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 and ½ tablespoon chilli powder

• ½ teaspoon turmeric powder

• 2 teaspoon coriander powder

• 3 cardamom

• 2″ cinnamon stick

• 4-5 clove

• 2 bay leaves

• 1 teaspoon roasted cumin powder

• Salt to taste

• 3 tablespoon oil




How to make:

1. Clean duck with care and cut into pieces.

2. Heat the pan with oil and add onion.

3. Cook the onion till it becomes soft and add all spices(except cumin), salt and 1 tablespoon water.

4. Cook it till oil is separated and add duck pieces.

5. Stir it and cook it about 6 minutes.

6. Add coconut cream and stir it.

7. Cook on low heat till it dries up.

8. Add 3 cups water and cook it under closed lid till duck becomes tender.

9. Add cumin powder and stir it.

10. Check the salt and remove from heat.

11. Serve duck curry with rice roti, roti or plain rice.


Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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1 Comment

  1. Love this recipe. Duck is my fav meat. I tried using coconut cream on this recipes and it ended well.

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